阅读说明：本技术 一种具有保健功能的巧克力及其生产工艺 (Chocolate with health care function and production process thereof ) 是由 许明发 许嘉伟 许光宇 于 2021-08-13 设计创作，主要内容包括：本发明公开了一种具有保健功能的巧克力,包括以下重量份原料：6.5-15份可可脂、20-40份可可液块、6-8份木糖醇、0.55-1份乳化剂、5-10份植物油、8-12份植物粉、6-10份中药助剂、1-3份添加剂,属于巧克力食品技术领域。通过在巧克力的原料中增加添加剂,巧克力中的4-氨基丁酸-壳聚糖微球在人体内部缓慢释放,4-氨基丁酸在进入人体内部后,能促进人体内氨基酸代谢的平衡,调节免疫功能,同时在巧克力原料中添加了少量的中药助剂,中药助剂具有增强免疫作用,能够起到调节人体机体免疫功能的作用,通过中药助剂和4-氨基丁酸-壳聚糖微球之间的共同使用,能够对人体的免疫力提高起到叠加效用。(The invention discloses a chocolate with a health-care function, which comprises the following raw materials in parts by weight: 6.5-15 parts of cocoa butter, 20-40 parts of cocoa liquor, 6-8 parts of xylitol, 0.55-1 part of emulsifier, 5-10 parts of vegetable oil, 8-12 parts of plant powder, 6-10 parts of traditional Chinese medicine auxiliary agent and 1-3 parts of additive, belonging to the technical field of chocolate food. The additive is added into the raw material of the chocolate, the 4-aminobutyric acid-chitosan microspheres in the chocolate are slowly released in the human body, after the 4-aminobutyric acid enters the human body, the balance of amino acid metabolism in the human body can be promoted, the immune function can be adjusted, meanwhile, a small amount of traditional Chinese medicine auxiliary agents are added into the raw material of the chocolate, the traditional Chinese medicine auxiliary agents have the effect of enhancing the immune function and can play a role in adjusting the immune function of the human body, and the traditional Chinese medicine auxiliary agents and the 4-aminobutyric acid-chitosan microspheres are used together, so that the additive effect can be achieved on improving the immunity of the human body.)

1. A chocolate with health care function is characterized in that: the feed comprises the following raw materials in parts by weight: 6.5-15 parts of cocoa butter, 20-40 parts of cocoa liquor, 6-8 parts of xylitol, 0.55-1 part of emulsifier, 5-10 parts of vegetable oil, 8-12 parts of plant powder, 6-10 parts of traditional Chinese medicine auxiliary agent and 1-3 parts of additive;

wherein the additive is prepared by the following steps:

adding 4-aminobutyric acid into water, stirring and dissolving to form a 4-aminobutyric acid solution, adding chitosan into an acetic acid water solution, performing ultrasonic dissolution to form a chitosan solution, stirring and mixing the 4-aminobutyric acid solution and the chitosan solution, adding span-80, standing for 30min, and removing reaction bubbles to obtain a water phase;

step two, adding span-80 into liquid paraffin, and uniformly stirring to obtain an oil phase;

step three, adding glutamine transaminase into water, stirring and dissolving to obtain a cross-linking solution;

and step four, adding the water phase and the oil phase into a high-speed homogenizer, uniformly stirring to obtain an emulsion, adding the crosslinking solution into the emulsion, uniformly stirring, standing the reaction solution, taking the precipitate, washing the precipitate by using petroleum ether, dehydrating by using absolute ethyl alcohol, and drying in vacuum at 40 ℃ to obtain the additive.

2. A health chocolate according to claim 1 wherein: in the first step, the dosage ratio of the 4-aminobutyric acid to the water is 1.35 g: 10mL, and the dosage ratio of the chitosan to the acetic acid aqueous solution is 3.55 g: the dosage ratio of the 13mL, 4-aminobutyric acid solution, the chitosan solution and the span-80 is 6.35 mL: 18.55 mL: 6.85 mL.

3. A health chocolate according to claim 1 wherein: in the second step, the dosage ratio of span-80 to liquid paraffin is 3 g: 30 g.

4. A health chocolate according to claim 1 wherein: in the third step, the dosage ratio of the glutamine transaminase to the water is 3.5 g: 15 mL.

5. A health chocolate according to claim 1 wherein: in the fourth step, the mass ratio of the water phase to the oil phase is 1:4, and the dosage ratio of the emulsion to the crosslinking solution is 50 mL: 10 mL.

6. A health chocolate according to claim 1 wherein: the emulsifier adopts phospholipid, the vegetable oil adopts edible peanut oil, and the plant powder adopts almond powder.

7. A health chocolate according to claim 1 wherein: the traditional Chinese medicine auxiliary agent is prepared from codonopsis pilosula, astragalus membranaceus, liquorice, poria cocos, Chinese violet, elsholtzia and selfheal according to the mass ratio of 6.35 g: 2.18 g: 1.52 g: 1.81 g: 4.11 g: 2.35 g: 1.58g of the mixture is decocted, and after the dregs of a decoction are removed, the liquid medicine is concentrated to obtain the traditional Chinese medicine auxiliary agent.

8. The process for producing a health-care chocolate according to claim 1, wherein the process comprises the following steps: the method comprises the following steps:

firstly, putting cocoa butter, cocoa mass, xylitol, vegetable oil and plant powder into production equipment, controlling the temperature inside the production equipment to be 35-45 ℃, stirring and dissolving the raw materials, adding an emulsifier, and continuously stirring and mixing to obtain a mixture;

secondly, putting the mixture into a refiner, controlling the temperature inside the refiner to be 40-50 ℃, and finely grinding for 28-32h at the rotating speed of 50-60 r/min;

and thirdly, filtering the mixture after fine grinding, standing the filtrate for 1h at 35 ℃, adding traditional Chinese medicine auxiliaries and additives into the filtrate, stirring and mixing uniformly, adjusting the temperature of the product to 50 ℃, keeping the temperature for 30min, cooling to 26 ℃, keeping the temperature for 30min, then heating to 34 ℃, keeping the temperature for 1h to obtain chocolate paste, injecting the chocolate paste into a mold preheated to 35-40 ℃ in advance, continuously shaking the mold, after natural cooling crystallization, sending the mold and the chocolate paste into a freezing chamber for shaping, and after demolding, placing the chocolate in an environment at 18 ℃ for 7 days to continuously ripen the chocolate with stable crystals.

Technical Field

The invention relates to the technical field of chocolate food, in particular to chocolate with a health-care function and a production process thereof.

Background

Chocolate, as a sugar powder product, has gradually gained more and more attention from consumers on nutrition and function, can provide energy and nutrition for human bodies, can prevent cardiovascular diseases and relieve allergy and rheumatism symptoms, has less common flavor, is not suitable for the taste of partial local consumers in China, and is difficult to meet the requirements of diversification, low sugar pulverization and functionalization of chocolate products in the market.

Chocolate products in the current market are usually prepared by using cocoa as a main raw material, have single ingredient, single taste and single function, and do not greatly help health; the invention provides a chocolate with a health-care function, which not only can enhance the immunity of a user, but also can relieve the emotion of the user.

Disclosure of Invention

Technical problem to be solved

Aiming at the defects of the prior art, the invention provides a chocolate with a health care function and a production process thereof, and solves the problems that the chocolate in the current market does not greatly help the health of eaters, and the existing chocolate capable of enhancing immunity has a weak immunity enhancing effect.

(II) technical scheme

In order to achieve the purpose, the invention is realized by the following technical scheme: a chocolate with health care function comprises the following raw materials in parts by weight: 6.5-15 parts of cocoa butter, 20-40 parts of cocoa liquor, 6-8 parts of xylitol, 0.55-1 part of emulsifier, 5-10 parts of vegetable oil, 8-12 parts of plant powder, 6-10 parts of traditional Chinese medicine auxiliary agent and 1-3 parts of additive;

wherein the additive is prepared by the following steps:

adding 4-aminobutyric acid into water, stirring and dissolving to form a 4-aminobutyric acid solution, adding chitosan into an acetic acid water solution, performing ultrasonic dissolution to form a chitosan solution, stirring and mixing the 4-aminobutyric acid solution and the chitosan solution, adding span-80, standing for 30min, and removing reaction bubbles to obtain a water phase;

step two, adding span-80 into liquid paraffin, and uniformly stirring to obtain an oil phase;

step three, adding glutamine transaminase into water, stirring and dissolving to obtain a cross-linking solution;

and step four, adding the water phase and the oil phase into a high-speed homogenizer, stirring for 8min at 10000r/min to obtain an emulsion, then adding the cross-linking solution into the emulsion, stirring for 2h at the temperature of 20-40 ℃ and the rotating speed of 10000r/min, standing the reaction solution, removing the oil phase, washing the precipitate with petroleum ether, dehydrating with a large amount of absolute ethyl alcohol until the petroleum ether is completely removed, and drying in vacuum at 40 ℃ to obtain the additive.

Preferably, in the first step, the dosage ratio of the 4-aminobutyric acid to the water is 1.35 g: 10mL, and the dosage ratio of the chitosan to the acetic acid aqueous solution is 3.55 g: the dosage ratio of the 13mL, 4-aminobutyric acid solution, the chitosan solution and the span-80 is 6.35 mL: 18.55 mL: 6.85mL, the mass concentration of the acetic acid aqueous solution is 3%.

Preferably, in the second step, the dosage ratio of span-80 to liquid paraffin is 3 g: 30 g.

Preferably, in step three, the dosage ratio of glutamine transaminase and water is 3.5 g: 15 mL.

Preferably, in the fourth step, the mass ratio of the water phase to the oil phase is 1:4, and the dosage ratio of the emulsion to the crosslinking solution is 50 mL: 10 mL.

Preferably, the emulsifier is phospholipid, the vegetable oil is edible peanut oil, and the plant powder is almond powder.

Preferably, the traditional Chinese medicine auxiliary agent is prepared from codonopsis pilosula, astragalus membranaceus, liquorice, poria cocos, Chinese violet, elsholtzia and selfheal according to a mass ratio of 6.35 g: 2.18 g: 1.52 g: 1.81 g: 4.11 g: 2.35 g: 1.58g of the mixture is decocted, and after the dregs of a decoction are removed, the liquid medicine is concentrated to obtain the traditional Chinese medicine auxiliary agent.

Preferably, the Chinese medicinal adjuvant can be prepared from Chinese medicinal materials containing polysaccharide, glycosides, alkaloids, volatile oils, herba Alii Fistulosi and organic acids.

A production process of chocolate with health care function comprises the following steps:

firstly, putting cocoa butter, cocoa mass, xylitol, vegetable oil and plant powder into production equipment, controlling the temperature inside the production equipment to be 35-45 ℃, stirring and dissolving the raw materials, adding an emulsifier, and continuously stirring and mixing to obtain a mixture;

secondly, putting the mixture into a refiner, controlling the temperature inside the refiner to be 40-50 ℃, and finely grinding for 28-32h at the rotating speed of 50-60 r/min;

and thirdly, filtering the mixture after fine grinding, standing the filtrate for 1h at 35 ℃, adding traditional Chinese medicine auxiliaries and additives into the filtrate, stirring and mixing uniformly, adjusting the temperature of the product to 50 ℃, keeping the temperature for 30min, cooling to 26 ℃, keeping the temperature for 30min, then heating to 34 ℃, keeping the temperature for 1h to obtain chocolate paste, injecting the chocolate paste into a mold preheated to 35-40 ℃ in advance, continuously shaking the mold to avoid bubbles, after natural cooling and crystallization, sending the mold and the chocolate paste into a freezing chamber for shaping, and after demolding, placing the chocolate in an environment at 18 ℃ for 7 days to continuously ripen the chocolate with stable crystals.

(III) advantageous effects

Compared with the prior art, the chocolate with the health care function and the production process thereof have the following beneficial effects:

by adding an additive in the raw materials of chocolate, wherein the additive adopts 4-aminobutyric acid and chitosan as reaction base materials and is matched with a biological cross-linking agent prepared by glutamine transaminase, 4-aminobutyric acid is coated inside chitosan microspheres to prepare 4-aminobutyric acid-chitosan microspheres, then the 4-aminobutyric acid-chitosan microspheres are applied to the production raw materials of chocolate, after the chocolate is eaten, the 4-aminobutyric acid-chitosan microspheres in the chocolate are slowly released inside a human body, 4-aminobutyric acid can promote the balance of amino acid metabolism in the human body and adjust the immune function after entering the human body, and 4-aminobutyric acid can also supplement inhibitory neurotransmitters of the human body, plays an important role in the cerebral cortex, hippocampus, thalamus, basal ganglia and cerebellum of the human body, the health care food has the effects of regulating multiple functions of the body and effectively relieving emotion of eaters; meanwhile, a small amount of traditional Chinese medicine auxiliary agents are added into the chocolate raw material, the formula of the traditional Chinese medicine auxiliary agents contains effective components such as polysaccharide, glycosides, alkaloids, volatile oils, onions, organic acids and the like, the traditional Chinese medicine auxiliary agents have the function of enhancing immunity and can play a role in adjusting the immunity of human bodies, and the traditional Chinese medicine auxiliary agents and the 4-aminobutyric acid-chitosan microspheres are used together, so that the additive effect on the improvement of the immunity of human bodies can be achieved.

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.

Example 1:

the additive is prepared by the following steps:

step one, adding 1.35g of 4-aminobutyric acid into 10mL of water, stirring and dissolving to form a 4-aminobutyric acid solution, adding 3.55g of chitosan into 13mL of acetic acid water solution, performing ultrasonic dissolution to form a chitosan solution, stirring and mixing 6.35mL of 4-aminobutyric acid solution and 18.55mL of chitosan solution, adding 6.85mL of span-80, standing for 30min, and removing reaction bubbles to obtain a water phase;

step two, adding 3g of span-80 into 30g of liquid paraffin, and uniformly stirring to obtain an oil phase;

step three, adding 3.5g of glutamine transaminase into 15mL of water, and stirring for dissolving to obtain a cross-linking solution;

step four, adding the water phase and the oil phase into a high-speed homogenizer according to the mass ratio of 1:4, stirring for 8min at 10000r/min to obtain an emulsion, then adding 10mL of cross-linking solution into 50mL of the emulsion, stirring for 2h at the temperature of 20 ℃ and the rotating speed of 10000r/min, standing the reaction solution, removing the oil phase, washing the precipitate with petroleum ether, dehydrating with absolute ethyl alcohol, and drying in vacuum at 40 ℃ to obtain the additive.

Example 2:

the additive is prepared by the following steps:

step one, adding 1.85g of 4-aminobutyric acid into 15mL of water, stirring and dissolving to form a 4-aminobutyric acid solution, adding 4.35g of chitosan into 16mL of acetic acid water solution, performing ultrasonic dissolution to form a chitosan solution, stirring and mixing 7.55mL of 4-aminobutyric acid solution and 20.15mL of chitosan solution, adding 7.35mL of span-80, standing for 30min, and removing reaction bubbles to obtain a water phase;

step two, adding 3g of span-80 into 30g of liquid paraffin, and uniformly stirring to obtain an oil phase;

step three, adding 3.5g of glutamine transaminase into 15mL of water, and stirring for dissolving to obtain a cross-linking solution;

step four, adding the water phase and the oil phase into a high-speed homogenizer according to the mass ratio of 1:4, stirring for 8min at 10000r/min to obtain an emulsion, then adding 10mL of cross-linking solution into 50mL of the emulsion, stirring for 2h at the temperature of 20 ℃ and the rotating speed of 10000r/min, standing the reaction solution, removing the oil phase, washing the precipitate with petroleum ether, dehydrating with absolute ethyl alcohol, and drying in vacuum at 40 ℃ to obtain the additive.

Example 3:

a chocolate with health care function comprises the following raw materials in parts by weight: 6.5 parts of cocoa butter, 20 parts of cocoa liquor, 6 parts of xylitol, 0.55 part of emulsifier, 5 parts of vegetable oil, 8 parts of plant powder, 6 parts of traditional Chinese medicine auxiliary agent and 1 part of additive;

the production process of the chocolate comprises the following steps:

firstly, putting cocoa butter, cocoa mass, xylitol, vegetable oil and plant powder into production equipment, controlling the temperature inside the production equipment to be 35 ℃, stirring and dissolving the raw materials, adding an emulsifier, and continuously stirring and mixing to obtain a mixture;

secondly, putting the mixture into a refiner, controlling the temperature inside the refiner to be 40 ℃, and finely grinding for 28 hours at the rotating speed of 50 r/min;

and thirdly, filtering the mixture after fine grinding, standing the filtrate for 1h at 35 ℃, adding the traditional Chinese medicine auxiliary agent and the additive obtained in the embodiment 1 into the filtrate, stirring and mixing uniformly, adjusting the temperature of the product to 50 ℃, preserving the temperature for 30min, cooling to 26 ℃, preserving the temperature for 30min, then heating to 34 ℃, preserving the temperature for 1h to obtain chocolate paste, injecting the chocolate paste into a mold preheated to 35 ℃ in advance, continuously shaking the mold to avoid bubbles, sending the mold into a freezing chamber for shaping after natural cooling crystallization is finished, demolding the chocolate, and placing the chocolate in an environment at 18 ℃ for 7 days to continuously ripen the chocolate with stable crystals to obtain the chocolate.

Example 4:

a chocolate with health care function comprises the following raw materials in parts by weight: 15 parts of cocoa butter, 40 parts of cocoa liquor, 8 parts of xylitol, 1 part of emulsifier, 10 parts of vegetable oil, 12 parts of plant powder, 10 parts of traditional Chinese medicine auxiliary agent and 3 parts of additive;

the production process of the chocolate comprises the following steps:

firstly, putting cocoa butter, cocoa mass, xylitol, vegetable oil and plant powder into production equipment, controlling the temperature inside the production equipment to be 45 ℃, stirring and dissolving the raw materials, adding an emulsifier, and continuously stirring and mixing to obtain a mixture;

secondly, putting the mixture into a refiner, controlling the temperature inside the refiner to be 50 ℃, and finely grinding for 32 hours at the rotating speed of 60 r/min;

and thirdly, filtering the mixture after fine grinding, standing the filtrate for 1h at 35 ℃, adding the traditional Chinese medicine auxiliary agent and the additive obtained in the embodiment 2 into the filtrate, stirring and mixing uniformly, adjusting the temperature of the product to 50 ℃, preserving the temperature for 30min, cooling to 26 ℃, preserving the temperature for 30min, then heating to 34 ℃, preserving the temperature for 1h to obtain chocolate paste, injecting the chocolate paste into a mold preheated to 40 ℃ in advance, continuously shaking the mold to avoid bubbles, sending the mold into a freezing chamber for shaping after natural cooling crystallization is finished, demolding the chocolate, and placing the chocolate in an environment at 18 ℃ for 7 days for continuous ripening to obtain the chocolate with stable crystals.

Comparative example 1:

the comparative example adopts chocolate which is one of Chinese patent CN106173129A and can enhance immunity.

Comparative example 2:

this comparative example used a commercial chocolate.

Comparative experiment:

selecting the chocolate obtained in the examples 3-4 and the comparative examples 1-2, organizing 50 common consumers to carry out blind test, requiring the common consumers to score the provided samples from three angles of overall sample preference, flavor preference and mouth melting property, wherein the scoring range is 1 to 5, the scoring range is 1 is the lowest scoring, the scoring range is 5, the scoring range is the highest scoring, all consumer scoring data are collected and then counted, and whether significant differences exist among the products is verified by using a Fafedman test, and sensory test data are as follows:

TABLE 1

	Example 3	Example 4	Comparative example 1	Comparative example 2
					Overall sample preference	4.6	4.5	4.1	3.8
Overall preference for flavor	4.5	4.4	4.2	4.3
					Mouth melting property	4.1	4.0	4.1	4.1

As is apparent from Table 1, the chocolates obtained in examples 3-4 are superior to those of the chocolates of comparative examples 1-2 in both the overall taste and flavor, because 4-aminobutyric acid in the additive plays an important role in the cerebral cortex, hippocampus, thalamus, basal ganglia and cerebellum of the human body, and has a regulating effect on various functions of the body, thereby effectively achieving an effect of relieving the mood of the user.

It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.

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.