阅读说明：本技术 一种过量食用对铁吸收阻碍作用微弱的代可可脂巧克力 (Chocolate containing cocoa butter substitute with weak effect of inhibiting iron absorption when being eaten excessively ) 是由 施敏 于 2019-12-13 设计创作，主要内容包括：本发明公开了一种过量食用对铁吸收阻碍作用微弱的代可可脂巧克力,具体制作方法如下：1)将黑豆浸渍在三氯化铬溶液中,洗净后进行微波处理,经粉碎得到富铬黑豆粉；2)将富铬黑豆粉加入到去离子水中,在酸性条件下加入代可可脂,超声处理后进行冷冻干燥,得到预处理代可可脂；3)将准备的原料精炼后得到巧克力浆；4)将巧克力浆合模成型,冷却硬化后进行脱模,取出后分拣、包装入库,即可获得所需的代可可脂巧克力。本发明通过降低代可可脂中蛋白质与人体铁离子的络合能力,使得人体中铁元素与代可可脂中蛋白质的络合量下降,降低了食用过量代可可脂巧克力后对人体吸收铁元素的阻碍作用,更加有利于代可可脂巧克力的推广。(The invention discloses a cocoa butter replacer chocolate with weak effect of inhibiting iron absorption when being eaten excessively, which is prepared by the following specific steps: 1) soaking black beans in a chromium trichloride solution, cleaning, performing microwave treatment, and crushing to obtain chromium-rich black bean powder; 2) adding the chromium-rich black bean powder into deionized water, adding cocoa butter substitute under an acidic condition, carrying out ultrasonic treatment, and carrying out freeze drying to obtain pretreated cocoa butter substitute; 3) refining the prepared raw materials to obtain chocolate liquor; 4) and (3) carrying out die assembly forming on the chocolate paste, cooling and hardening, then demoulding, taking out, sorting, packaging and warehousing to obtain the required cocoa butter substitute chocolate. The invention reduces the complexing capacity of the protein in the cocoa butter substitute and the iron ions of the human body, so that the complexing amount of the iron element in the human body and the protein in the cocoa butter substitute is reduced, the blocking effect of the excessive cocoa butter substitute chocolate on the absorption of the iron element by the human body is reduced, and the popularization of the cocoa butter substitute chocolate is facilitated.)

1. A chocolate with cocoa butter substitute which has weak effect of inhibiting iron absorption when being eaten excessively is characterized by comprising the following specific preparation methods:

1) selecting healthy, full and complete black beans without insect pests, soaking the black beans in a chromium trichloride solution for 24-36h at normal temperature and normal pressure, cleaning the black beans by using distilled water, placing the soaked black beans into a microwave oven for microwave treatment for 2-4min, taking out the black beans, drying the black beans, and crushing the black beans by using a crusher to obtain chromium-rich black bean powder;

2) adding the chromium-rich black bean powder into deionized water, adding a proper amount of acetic acid solution to adjust the pH value to 6-7, heating to 60-70 ℃, adding a proper amount of cocoa butter substitute, carrying out ultrasonic treatment for 1-2h by adopting 500-inch milk-600W under the condition of constant-temperature water bath, and carrying out freeze drying after concentration to obtain the pretreated cocoa butter substitute;

3) adding a certain amount of white granulated sugar, pretreated cocoa butter substitute, cocoa powder, skimmed milk powder, whey powder, lactose and edible salt into a mixer, uniformly mixing, transferring into a refiner, adding palm oil into a oil dissolving machine to be dissolved into liquid, adding the liquid, phospholipid, vanillin and malic acid into the refiner, heating to 45-50 ℃, refining for 80-130min, transferring refined chocolate liquor into a heat preservation cylinder, stirring and preserving heat;

4) and (3) injecting the chocolate paste into a casting machine, carrying out die assembly molding by a die assembly machine, then enabling the chocolate paste to enter a cooling tunnel at a constant speed for cooling and hardening, then demoulding the product after cooling and hardening, taking out, sorting, packaging and warehousing to obtain the required cocoa butter substitute chocolate.

2. The chocolate substitute with weak effect of inhibiting iron absorption according to claim 1, wherein in the step 1), the concentration of the chromium trichloride solution is 35-55 mg/kg; and the pulverizer is used for sieving the crushed materials with a sieve of 80-120 meshes.

3. The chocolate of claim 1, wherein the concentration of the acetic acid solution in the step 1) is 0.1-0.3%; the mass ratio of the chromium-rich black bean powder to the cocoa butter substitute is 1: 45-65.

4. The chocolate with cocoa butter substitute having weak effect on inhibiting iron absorption when eaten in excess according to claim 1, wherein in the step 3), the weight ratio of the white granulated sugar, the pretreated cocoa butter substitute, the cocoa powder, the skim milk powder, the whey powder, the lactose, the edible salt, the palm oil, the phospholipid, the vanillin and the malic acid is 30-35:15-18:20-24:8-13:3-5:1-3:0.3-0.5:15-18:0.5-0.8:0.05-0.09: 0.01-0.04.

5. The chocolate of claim 1, wherein said pre-treated cocoa butter substitute is melted during the manufacturing step 3); the mixing temperature of the mixer is 30-40 ℃, and the mixing time is 20-30 min; the temperature of the oil dissolving machine is 55-65 ℃, and the oil dissolving time is 2-3 h; the heat preservation temperature is 50-55 ℃.

6. The chocolate of claim 1, wherein the temperature of the cooling tunnel in step 4) is 8-10 ℃.

Technical Field

The invention belongs to the technical field of chocolate processing, and particularly relates to cocoa butter substitute chocolate with weak effect of inhibiting iron absorption when being eaten excessively.

Background

Chocolate, native to central and south america, whose nose progenitors are "xocolatl", meaning "bitter water", whose main raw material, cocoa beans, are produced in narrow and long zones within 18 degrees of the north and south latitude of the equator. The main component of the chocolate is cocoa butter which contains theobromine and is toxic to various animals, but the theobromine is a healthy anti-sedation component for human beings, so that the edible chocolate has the effects of improving spirit, enhancing excitation and the like, and the cocoa contains phenethylamine, and the fairy tales which can make people have love feeling are circulated among the workshops.

Chocolate is a sweetmeat which is popular with people, the main raw materials comprise cocoa powder, milk and the like, and the chocolate not only has fine and sweet taste, but also has strong fragrance. The cocoa butter substitute is an artificial hard fat capable of being rapidly melted, the composition of the triglyceryl ester of the cocoa butter substitute is completely different from that of natural cocoa butter, the physical property of the triglyceryl ester of the cocoa butter substitute is close to that of the natural cocoa butter, the chocolate product made of the cocoa butter substitute has good surface gloss, does not have surface refreshing due to temperature difference, and has no greasy feeling in the mouth. In recent years, the demand for cocoa butter replacer chocolate is increasing, and the variety of commercial cocoa butter replacer chocolate is increasing. However, cocoa butter substitute contains very abundant protein, and when the cocoa butter substitute is eaten for a long time, not only the iron absorption of a human body is blocked, but also protein indigestion is easily caused, and uncomfortable symptoms such as abdominal distension, diarrhea and the like are caused.

Disclosure of Invention

The invention aims to solve the existing problems and provides cocoa butter replacer chocolate with weak effect of inhibiting iron absorption when being eaten excessively.

The invention is realized by the following technical scheme:

a chocolate with cocoa butter substitute having weak effect of inhibiting iron absorption when being eaten excessively is prepared by the following steps:

1) selecting healthy, full and complete black beans without insect pests, soaking the black beans in 35-55mg/kg chromium trichloride solution for 24-36h at normal temperature and pressure, cleaning the black beans with distilled water, placing the soaked black beans in a microwave oven for microwave treatment for 2-4min, taking out the black beans, drying the black beans, crushing the black beans by a crusher, and sieving the black beans with a 80-120-mesh sieve to obtain chromium-rich black bean powder; according to the invention, black beans are soaked in a chromium trichloride solution and are cleaned and then subjected to microwave treatment, and in the microwave treatment process, the black beans have a good enrichment effect on chromium ions and can convert enriched inorganic chromium into organic chromium with biological activity, so that black bean powder rich in organic chromium is obtained;

2) adding the chromium-rich black bean powder into deionized water, adding a proper amount of acetic acid solution with the concentration of 0.1-0.3% to adjust the pH value to 6-7, heating to 60-70 ℃, adding a proper amount of cocoa butter substitute according to the mass ratio of the chromium-rich black bean powder to the cocoa butter substitute of 1:45-65, carrying out ultrasonic treatment for 1-2h under the condition of constant-temperature water bath by adopting 500-600W, and carrying out freeze drying after concentration to obtain the pretreated cocoa butter substitute; under the weak acid condition, carrying out ultrasonic treatment on the cocoa butter substitute and the chromium-rich black bean powder in an aqueous solvent, and under the ultrasonic action, accelerating the complex reaction of protein in the cocoa butter substitute and chromium ions in the chromium-rich black bean powder, so that part of protein in the cocoa butter substitute and the chromium ions form stable combination, and protein molecules in the cocoa butter substitute reach a half-saturated state, thereby reducing the complex capacity of the protein molecules in the cocoa butter substitute and free iron ions in a human body, and further enabling more iron elements in the human body to be absorbed by the human body;

3) adding 30-35 parts of white granulated sugar, 15-18 parts of molten pretreated cocoa butter substitute, 20-24 parts of cocoa powder, 8-13 parts of skimmed milk powder, 3-5 parts of whey powder, 1-3 parts of lactose and 0.3-0.5 part of edible salt into a 30-40 ℃ mixer, mixing for 20-30min, transferring into a refiner, adding 15-18 parts of palm oil into a 55-65 ℃ solvent for dissolving for 2-3h, adding into a refiner together with 0.5-0.8 part of phospholipid, 0.05-0.09 part of vanillin and 0.01-0.04 part of malic acid, heating to 45-50 ℃, refining for 80-130min, transferring the refined chocolate syrup into a 50-55 ℃ oil preserving machine, stirring and preserving heat; because the complexation of protein and iron ions needs the participation of hydroxyl ions, a small amount of malic acid is added into the conventional chocolate raw material, the added malic acid can break the original acid-base balance in a human body in a short time after entering the human body, so that the hydroxyl ions contained in the human body need to neutralize the malic acid to restore the acid-base balance of the human body, the number of the hydroxyl ions participating in the complexation of the protein and the iron ions in the cocoa butter substitute is reduced, the complexation capability of the protein and the iron ions in the human body in the cocoa butter substitute is reduced, more iron elements in the human body can be absorbed by the human body, and a proper amount of malic acid can promote the digestive absorption of the protein, so that the occurrence of uncomfortable symptoms such as abdominal distension, diarrhea and the like caused by poor protein digestion is avoided;

4) and (3) injecting the chocolate paste into a casting machine, carrying out die assembly molding by a die assembly machine, then enabling the chocolate paste to enter a cooling tunnel at a constant speed of 8-10 ℃ for cooling and hardening, then demoulding the cooled and hardened product, taking out the product, sorting, packaging and warehousing to obtain the required cocoa butter substitute chocolate.

Compared with the prior art, the invention has the following advantages:

according to the preparation method of the cocoa butter substitute chocolate, the cocoa butter substitute is pretreated, and a small amount of malic acid is added into the raw materials of the conventional components, so that the complexing capacity of protein in the cocoa butter substitute and iron ions of a human body is reduced, and the complexing amount of iron elements in the human body and the protein in the cocoa butter substitute is reduced, so that the blocking effect of absorbing the iron elements by the human body after the chocolate with excessive cocoa butter substitute is eaten is reduced, the occurrence of uncomfortable symptoms after the chocolate with excessive cocoa butter substitute is eaten is reduced, and the popularization of the cocoa butter substitute chocolate is facilitated.

Detailed Description

The present invention will be further described with reference to specific embodiments.