阅读说明：本技术 一种组合式功能性巧克力及其制备方法 (Combined functional chocolate and preparation method thereof ) 是由 邱洪斌 张宇 赵宏 王宇亮 沈宇 周淑晶 侯巍 王朝兴 孙长海 于 2019-05-22 设计创作，主要内容包括：本发明公开了一种组合式功能性巧克力及其制备方法,在白巧克力内添加解酒护肝功能的葛根粉,在黑巧克力中添加抗氧化作用的蓝莓花青素、维生素C、番茄红素,二者组合使用起到解酒、保肝、抗氧化损伤的功能。葛根粉可加速乙醇分解,有较强的预防醉酒效果,并对肝脏具有很好地保护作用而且白巧克力脂肪含量高,可在胃内形成保护膜,减缓乙醇吸收,防止乙醇对胃黏膜直接损伤；蓝莓花青素、维生素C、番茄红素的强抗氧化作用可有效减少由饮酒过量对人体各脏器的氧化损伤,缓解饮酒后引起的头痛等醉酒症状。以巧克力为载体食用方便,便于吸收,携带方便,且口感细腻甜美,接受度高,适用于各类饮酒人群。(The invention discloses a combined functional chocolate and a preparation method thereof, wherein kudzu root powder with the functions of relieving alcoholism and protecting liver is added into white chocolate, blueberry anthocyanin, vitamin C and lycopene with the antioxidation function are added into black chocolate, and the functions of relieving alcoholism, protecting liver and resisting oxidative damage are realized by combining the white chocolate and the black chocolate. The radix puerariae powder can accelerate the decomposition of ethanol, has a strong drunkenness prevention effect, has a good protection effect on liver, has high fat content of white chocolate, can form a protective film in the stomach, slows down the absorption of the ethanol and prevents the direct damage of the ethanol to the gastric mucosa; the strong antioxidation effect of the blueberry anthocyanin, the vitamin C and the lycopene can effectively reduce the oxidative damage of each organ of a human body caused by excessive drinking and relieve the drunkenness symptoms such as headache and the like caused by drinking. The chocolate is convenient to eat and absorb as a carrier, is convenient to carry, has fine and sweet taste and high acceptance, and is suitable for various drinking crowds.)

1. The combined functional chocolate is characterized by comprising white chocolate and dark chocolate which respectively comprise the following components in percentage by mass:

the white chocolate comprises: 35-45% of cocoa butter, 16-22% of milk powder, 10-15% of maltodextrin, 8-12% of honey, 0.3-0.5% of phospholipid and 20-25% of kudzu root powder;

the dark chocolate comprises: 50-60% of cocoa liquid, 22-28% of cocoa butter, 6-10% of cocoa powder, 10-15% of honey, 0.3-0.5% of phospholipid, 0.5-1.5% of blueberry anthocyanin, 0.3-0.5% of vitamin C and 0.003-0.006% of lycopene.

2. A method of preparing the white chocolate according to claim 1, comprising the steps of:

(1) cutting cocoa butter, placing into a pot, heating while stirring;

(2) after the cocoa butter in the step (1) is completely melted, adding milk powder, maltodextrin, honey, phospholipid and kudzu root powder into the cocoa butter in sequence, and heating while stirring;

(3) after the raw material liquid in the step (2) is uniformly stirred, fully grinding the raw material liquid in a chocolate lapping machine for 8 to 12 hours at the speed of 50 to 60r/min until the raw material liquid is ground into paste without granular sensation, and then removing the fire;

(4) adjusting the temperature of the pasty raw material liquid in the step (3) to obtain white chocolate liquid;

(5) and (4) injecting the white chocolate liquid obtained in the step (4) into a mould, and naturally cooling and forming.

3. The method for preparing white chocolate according to claim 2, wherein the heating temperature in the step (1) is 30-45 ℃, the stirring speed is 50-60r/min, and the stirring time is 5-10 min.

4. The method for preparing white chocolate according to claim 2, wherein the heating temperature in the step (2) is 35-45 ℃, the stirring speed is 50-60r/min, and the stirring time is 5-10 min.

5. The method for preparing white chocolate according to claim 2, wherein the specific operation of the step (4) is as follows: adjusting the temperature after the cocoa butter, the milk, the maltodextrin, the honey and the kudzu root powder are completely and uniformly mixed; the specific operation of temperature regulation is as follows: firstly, heating to 35-45 ℃ with small fire, stirring while heating at the stirring speed of 50-60r/min until the mixture becomes pasty without granular sensation, smooth and glossy and can drop in strips; and then, removing the fire, placing the mixture in an ice-water bath, cooling while stirring at the stirring speed of 50-60r/min, cooling to 20-30 ℃, immediately heating again with slow fire while heating while stirring at the stirring speed of 50-60r/min, and raising the temperature to 35-45 ℃ until the mixture becomes smooth and glossy again and can drip in strips, thus obtaining the white chocolate liquid.

6. A method of making a dark chocolate according to claim 1 comprising the steps of:

(1) cutting cocoa liquid and cocoa butter, placing into a pot, heating while stirring;

(2) after the cocoa liquid mass and the cocoa butter in the step (1) are completely melted, adding the cocoa powder gradually, and heating while stirring;

(3) after the cocoa mass, the cocoa butter and the cocoa powder in the step (2) are uniformly stirred, adding honey, phospholipid, blueberry anthocyanin, vitamin C and lycopene, continuously stirring uniformly, fully grinding in a chocolate fine grinding machine, grinding into paste without granular sensation, and removing from fire;

(4) after the raw material liquid in the step (3) is completely and uniformly mixed, adjusting the temperature to obtain dark chocolate liquid;

(5) and (4) injecting the dark chocolate liquid obtained in the step (4) into a mould, and naturally cooling and forming.

7. A method for preparing dark chocolate according to claim 6, wherein the heating temperature in step (1) is 35-45 ℃, the stirring speed is 50-60r/min, and the stirring time is 5-10 min.

8. A process for preparing dark chocolate according to claim 6, wherein the heating temperature in step (2) is 35-45 ℃, the stirring speed is 50-60r/min, and the stirring time is 5-10 min.

9. A process for preparing dark chocolate according to claim 6, wherein in step (3) the milling speed is 50-60r/min and the milling time is 8-12 h.

10. The method for preparing dark chocolate according to claim 6, wherein the step (4) comprises the following specific operations: after the cocoa butter, the cocoa powder, the honey, the phospholipid, the blueberry anthocyanin, the vitamin C and the lycopene are all mixed uniformly, the temperature is adjusted; the specific operation of temperature regulation is as follows: firstly, heating to 35-45 ℃ with small fire, stirring while heating at the stirring speed of 50-60r/min until the mixture becomes pasty without granular sensation, smooth and glossy and can drop in strips; and then, removing the fire, putting the mixture into ice water, cooling while stirring at the stirring speed of 50-60r/min, cooling to 20-30 ℃, immediately heating again with slow fire while heating while stirring at the stirring speed of 50-60r/min, and raising the temperature to 35-45 ℃ until the mixture becomes smooth and glossy again and can drop in strips, thus obtaining the black chocolate liquid.

Technical Field

The invention relates to the technical field of health-care food processing, in particular to combined functional chocolate and a preparation method thereof.

Background

Alcoholism is commonly called drunkenness, and refers to abnormal body function caused by excessive ethanol intake after a patient drinks a large amount of alcohol once. High-concentration ethanol can directly erode gastric mucosa to cause acute gastric mucosal inflammation, and edema, congestion, ulcer and even hemorrhage of the mucosa occur; absorbing ethanol and acetaldehyde which is a metabolite thereof entering the body can cause oxidative damage to various tissues such as liver and the like; absorbed ethanol enters blood circulation and enters the brain through the blood brain barrier to cause central nervous system inhibition, so that an organism is in an abnormal state.

The main metabolic mechanisms of alcohol in vivo are: most of Alcohol entering into the body is oxidized into acetaldehyde by Alcohol Dehydrogenase (ADH), then acetaldehyde is oxidized into acetic acid by aldehyde dehydrogenase (ALDH), and finally the acetaldehyde enters into tricarboxylic acid cycle to be decomposed into CO₂And H₂O is discharged out of the body.

Based on the above alcohol metabolism mechanism, the emphasis of antialcoholism is to inhibit ethanol absorption and accelerate ethanol metabolism. The ethanol metabolism process is mainly redox reaction, and generates a large amount of free radicals, which are one of the important causes of aging, canceration, oxidative damage and many diseases, and it is estimated that about 80% -90% of aging and degenerative diseases are related to free radicals, including cancer, senile dementia, Parkinson's disease, skin dark spot deposition, cataract, heart disease, diabetes and the like, so that the elimination of harmful free radicals in vivo after drinking is crucial to maintain physical and mental health and youth.

In daily life, drinking is often used as an important medium for contacting emotion and enhancing friendship, so that alcoholism events caused by excessive drinking are frequent, and therefore, the antialcoholism is particularly important.

The existing commercial anti-alcoholic products, such as granules, anti-alcoholic beverages, oral liquids, capsules and the like, are proved by feedback information of most consumers to be inconvenient to carry, take or taste, and most of the anti-alcoholic products are added with various chemical substances, so that the anti-alcoholic products have toxic and side effects which are unacceptable, the popularization and the application of the products are influenced, and the anti-alcoholic products in the prior art have limited effects and are difficult to prevent alcoholism from the root.

In combination with the above, the problem to be solved by the skilled person is urgently needed to provide a natural anti-hangover product without side effects, which can radically prevent drunkenness and eliminate the harm caused by drunkenness.

Disclosure of Invention

In order to overcome the defects in the prior art, the invention provides the combined chocolate with the functions of dispelling the effects of alcohol, protecting liver and resisting oxidation, which is prepared by scientifically proportioning the pueraria powder with obvious effects of dispelling the effects of alcohol and protecting liver and anthocyanin, vitamin C, lycopene and the like with very obvious anti-oxidation effect, taking the chocolate with fragrant taste as a carrier, firstly preventing and protecting, slowing down the absorption of ethanol and then resisting oxidation damage, and has the advantages of good taste, good effect, convenience in eating and carrying, and capability of overcoming various defects of the existing product.

In order to achieve the purpose, the invention adopts the following technical scheme:

firstly, the invention provides a combined functional chocolate, which comprises white chocolate and dark chocolate, and the combined functional chocolate comprises the following components in percentage by mass:

the white chocolate comprises: 35-45% of cocoa butter, 16-22% of milk powder, 10-15% of maltodextrin, 8-12% of honey, 0.3-0.5% of phospholipid and 20-25% of kudzu root powder;

the dark chocolate comprises: 50-60% of cocoa liquid, 22-28% of cocoa butter, 6-10% of cocoa powder, 10-15% of honey, 0.3-0.5% of phospholipid, 0.5-1.5% of blueberry anthocyanin, 0.3-0.5% of vitamin C and 0.003-0.006% of lycopene.

The beneficial effect of adopting the above technical scheme is:

a. the black chocolate is prepared by adding blueberry anthocyanin, vitamin C and lycopene with antioxidant effect on the basis of the raw material of the black chocolate, and the combination effect of the blueberry anthocyanin, the vitamin C and the lycopene prevents absorption and relieves metabolism according to the characteristics of alcohol absorption and metabolism, so that the effects of alleviating hangover, protecting the liver and resisting oxidative damage are obvious;

b. the kudzu root powder in the white chocolate can form a wrapping effect on alcohol to delay the release of the alcohol, the white chocolate has the characteristic of high content of cocoa butter, a protective film can be formed on the kudzu root powder wrapping the alcohol under the action of gastric peristalsis, meanwhile, the cocoa butter in the white chocolate can also form a protective film on gastric mucosa, the kudzu root powder contains a large amount of starch polysaccharide, and about 20% of milk powder in the white chocolate, macromolecular compounds such as starch polysaccharide, protein in milk and the like can form precipitates with the alcohol to delay the release and absorption of the alcohol, and the release and absorption of the alcohol are delayed by the synergistic effect of the starch polysaccharide and the protein in the milk;

c. the kudzu root powder can accelerate the decomposition of ethanol, has a strong drunkenness prevention effect and has a good protection effect on the liver; puerarin contained in radix Puerariae has effects of reducing liver damage, inhibiting alcohol absorption, accelerating alcohol metabolism, and increasing tolerance to alcohol; the black chocolate contains an antioxidant which can effectively inhibit the damage of alcohol metabolism free radicals to a human body, and the strong antioxidation effect of the blueberry anthocyanin, the vitamin C and the lycopene added in the black chocolate can effectively protect the oxidative damage of excessive drinking to various internal organs of the human body and relieve the drunkenness symptoms such as headache and the like caused by drinking;

d. the anthocyanin is a derivative of flavone and flavanone extracted from blueberries, blackberries, medlar, blackcurrants, cranberries, mulberries, indigo honeysuckle, red raspberries and the like, is reddish brown to blackish brown powder and is slightly soluble in water, the blueberry anthocyanin has strong oxidation resistance, the oxidation resistance of the blueberry anthocyanin is 20 times of VC and 50 times of VE, and the blueberry anthocyanin can neutralize free radicals before the free radicals damage cells, quickly and effectively eliminate the free radicals and stabilize mast cells and basophilic granulocytes; the anthocyanidin can also prevent cancer, cardiovascular and cerebrovascular diseases, protect liver, maintain visual health, prevent myopia from deepening, and prevent severe myopia and retinal detachment lesion; the blueberry anthocyanin belongs to small molecules, is easy to be quickly absorbed by a human body after being orally taken, and can quickly enter each tissue and organ of the human body after being orally taken for 45 minutes; the anthocyanin has better bioavailability in a human body, strong affinity to connective tissues, stability in an acid environment, long half-life period which can reach 27 hours, and lasting effect;

e. vitamin C is also called L-ascorbic acid, is a water-soluble vitamin, can reduce blood cholesterol content, enhance immunity, increase capillary elasticity, promote wound and operation incision healing, prevent and treat common cold, promote growth and development, prevent and treat metal poisoning such as chronic mercury and lead, prevent aging, prevent tumor, etc.; the vitamin C can accelerate ethanol metabolism after drunk; however, the vitamin C is easy to be oxidized and partially loses activity before reaching the effective part, and the anthocyanin can keep and enhance the activity of the vitamin C in a human body and is a synergist of the vitamin C;

f. lycopene has strong hangover relieving effect, and can scavenge a large amount of free radicals generated by metabolism of alcohol in human body; the anthocyanin, the vitamin C and the lycopene are added into the dark chocolate to have good synergistic anti-hangover effect;

g. according to the invention, the honey is used for replacing white granulated sugar, so that the taste of the traditional chocolate is improved, the sugar intake is reduced, and the honey also contains rich nutritional ingredients such as vitamins, minerals and amino acids; meanwhile, the honey has good protection and regulation effects on gastrointestinal functions, and can effectively relieve drunkenness symptoms;

h. the raw materials in the invention are all medicinal and edible substances or are extracted from vegetables and fruits, have no chemical additive or preservative, are safe and effective, and are suitable for various drinking people to eat.

i. The kudzuvine root powder is added according to a limited proportion, so that the good anti-drunkenness effect is achieved, the best taste of the chocolate is ensured, and meanwhile, the content of the other components is limited in the intake standard range specified by the state, so that the synergistic effect of the components achieves the best anti-drunkenness anti-alcoholism effect.

The invention also provides a preparation method of the white chocolate, which comprises the following steps:

(1) cutting cocoa butter, placing into a pot, heating while stirring;

(2) after the cocoa butter in the step (1) is completely melted, adding milk powder, maltodextrin, honey, phospholipid and kudzu root powder into the cocoa butter in sequence, and heating while stirring;

(3) after the raw material liquid in the step (2) is uniformly stirred, fully grinding the raw material liquid in a chocolate lapping machine for 8 to 12 hours at the speed of 50 to 60r/min until the raw material liquid is ground into paste without granular sensation, and then removing the fire;

(4) adjusting the temperature of the pasty raw material liquid in the step (3) to obtain white chocolate liquid;

(5) and (4) injecting the white chocolate liquid obtained in the step (4) into a mould, and naturally cooling and forming.

Preferably, the heating temperature in the step (1) is 30-45 ℃, the stirring speed is 50-60r/min, and the stirring time is 5-10 min.

Preferably, the heating temperature in the step (2) is 35-45 ℃, the stirring speed is 50-60r/min, and the stirring time is 5-10 min.

The beneficial effect of adopting the above preferred technical scheme is: reasonable heating temperature and stirring and grinding speed can prevent local temperature from being high, separation of chocolate grease is avoided, and reasonable stirring and grinding time can ensure uniform mixing and homogenization and smoothness of chocolate liquid.

Preferably, the specific operation of step (4) is: adjusting the temperature after the cocoa butter, the milk, the maltodextrin, the honey and the kudzu root powder are completely and uniformly mixed; the specific operation of temperature regulation is as follows: firstly, heating to 35-45 ℃ with small fire, stirring while heating at the stirring speed of 50-60r/min until the mixture becomes pasty without granular sensation, smooth and glossy and can drop in strips; and then, removing the fire, placing the mixture in an ice-water bath, cooling while stirring at the stirring speed of 50-60r/min, cooling to 20-30 ℃, immediately heating again with slow fire while heating while stirring at the stirring speed of 50-60r/min, and raising the temperature to 35-45 ℃ until the mixture becomes smooth and glossy again and can drip in strips, thus obtaining the white chocolate liquid.

The beneficial effect of adopting the above preferred technical scheme is: the mixture obtained in the step (4) is subjected to 35-45 ℃, then cooled to 20-30 ℃, finally cooled to 35-45 ℃, and then the mixture is heated firstly, then cooled, and then heated by small fire, so that stable crystals can be obtained, and meanwhile, the prepared chocolate has the characteristics of fine and smooth mouthfeel, mellow and sweet taste and glossy appearance; the white chocolate has slight powder feeling due to the addition of the kudzu root powder, and the fine feeling and the smooth feeling of the product can be further enhanced by adding a proper amount of milk for blending.

The invention also provides a preparation method of the dark chocolate, which comprises the following steps:

(1) cutting cocoa liquid and cocoa butter, placing into a pot, heating while stirring;

(2) after the cocoa liquid mass and the cocoa butter in the step (1) are completely melted, adding the cocoa powder gradually, and heating while stirring;

(3) after the cocoa mass, the cocoa butter and the cocoa powder in the step (2) are uniformly stirred, adding honey, phospholipid, blueberry anthocyanin, vitamin C and lycopene, continuously stirring uniformly, fully grinding in a chocolate fine grinding machine, grinding into paste without granular sensation, and removing from fire;

(4) after the raw material liquid in the step (3) is completely and uniformly mixed, adjusting the temperature to obtain dark chocolate liquid;

(5) and (4) injecting the dark chocolate liquid obtained in the step (4) into a mould, and naturally cooling and forming.

Preferably, the heating temperature in the step (1) is 35-45 ℃, the stirring speed is 50-60r/min, and the stirring time is 5-10 min.

Preferably, the heating temperature in the step (2) is 35-45 ℃, the stirring speed is 50-60r/min, and the stirring time is 5-10 min.

Preferably, the grinding speed in the step (3) is 50-60r/min, and the grinding time is 8-12 hours.

The beneficial effect of adopting the above preferred technical scheme is: reasonable heating temperature and stirring and grinding speed can prevent local temperature from being high, separation of chocolate grease is avoided, and reasonable stirring and grinding time can ensure uniform mixing and homogenization and smoothness of chocolate liquid.

Preferably, the specific operation of step (4) includes: after the cocoa butter, the cocoa powder, the honey, the phospholipid, the blueberry anthocyanin, the vitamin C and the lycopene are all mixed uniformly, the temperature is adjusted; the specific operation of temperature regulation is as follows: firstly, heating to 35-45 ℃ with small fire, stirring while heating at the stirring speed of 50-60r/min until the mixture becomes pasty without granular sensation, smooth and glossy and can drop in strips; and then, removing the fire, putting the mixture into ice water, cooling while stirring at the stirring speed of 50-60r/min, cooling to 20-30 ℃, immediately heating again with slow fire while heating while stirring at the stirring speed of 50-60r/min, and raising the temperature to 35-45 ℃ until the mixture becomes smooth and glossy again and can drop in strips, thus obtaining the black chocolate liquid.

The beneficial effect of adopting the above preferred technical scheme is: the mixture obtained in the step (4) is subjected to 35-45 ℃, then cooled to 20-30 ℃, finally cooled to 35-45 ℃, and then the mixture is heated firstly, then cooled, and then heated by small fire, so that stable crystals can be obtained, and meanwhile, the prepared chocolate has the characteristics of fine and smooth mouthfeel, mellow and sweet taste and glossy appearance;

further, in the preparation process of white chocolate and dark chocolate, a mould is preheated to 35-45 ℃ in advance before injection molding, after chocolate liquid is poured into the mould, the mould and the chocolate liquid are naturally cooled to room temperature, and finally the mould and the chocolate liquid are sent into a freezing chamber for shaping, the demoulded chocolate is placed at 18 ℃ for continuous ripening, and the standing time is about 7 days.

The beneficial effect of adopting above-mentioned technical scheme is: in order to avoid the influence on the cooling process of chocolate due to the cold temperature of the mould, the mould is preheated in advance, the mould is vibrated continuously to avoid the generation of bubbles, and finally the mould is placed in a freezing chamber together for cooling; the chocolate after shaping and demoulding is kept at 18 ℃ for about 7 days, so that the chocolate crystal is more stable, and the conditions of poor quality such as melting, surface oil stain and the like are avoided.

It should be noted that moisture is prevented from entering the whole preparation process because the moisture can cause the cocoa powder, the milk powder, the kudzu root powder, the anthocyanin and the like to agglomerate and form a granular paste shape, which affects the taste of the product.

In summary, the invention has the following advantages: according to the action mechanism and metabolism mechanism of alcohol on human body, the chocolate is used as carrier and functional auxiliary material is added, white chocolate is eaten before meal, kudzu root powder can accelerate the decomposition of alcohol, so that the composite functional chocolate has strong effect of preventing drunkenness and has good protection effect on liver; the strong antioxidation effect of the black chocolate, the blueberry anthocyanin, the vitamin C and the lycopene after the meal can effectively protect the oxidative damage of the internal organs of the human body caused by excessive drinking and relieve the drunkenness symptoms such as headache and the like caused by drinking; wherein, the kudzu root powder and the lycopene are insoluble in water, and the chocolate is taken as a carrier, so that the chocolate is convenient to eat, absorb and carry, and has fine and sweet taste; the vitamin C and the lycopene are unstable and easy to oxidize, can be prevented from being oxidized by being coated with chocolate, and the temperature in the processing process is not more than 50 ℃, so that the structural damage caused by the high temperature of the vitamin C and the lycopene is avoided; the chocolate has strong fragrance to cover the tastes of puerarin, anthocyanin and the like, has a wide taste and is beneficial to popularization; the added kudzu root powder, blueberry anthocyanin and the like are medicinal and edible substances, and are safe and effective; importantly, the preparation method is simple, has low requirements on process equipment, and is suitable for industrial production.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all 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 a combined functional chocolate, which comprises white chocolate and dark chocolate, and comprises the following components in percentage by mass:

the white chocolate comprises: 35-45% of cocoa butter, 16-22% of milk powder, 10-15% of maltodextrin, 8-12% of honey, 0.3-0.5% of phospholipid and 20-25% of kudzu root powder;

the dark chocolate comprises: 50-60% of cocoa liquid, 22-28% of cocoa butter, 6-10% of cocoa powder, 10-15% of honey, 0.3-0.5% of phospholipid, 0.5-1.5% of blueberry anthocyanin, 0.3-0.5% of vitamin C and 0.003-0.006% of lycopene.