阅读说明：本技术 一种新型健康巧克力 (Novel healthy chocolate ) 是由 陈树喜 汪华灯 黄凯信 许剑华 王荣华 吴舒琳 李丹 唐利娟 于 2021-02-28 设计创作，主要内容包括：本发明公开了一种新型健康巧克力。一种新型健康巧克力,其特征在于,包括以下组分,各组分按照重量百分比为：赤藓糖醇18～28%,白砂糖5～9%,无水葡萄糖12～25%,麦芽糊精4～8%,植脂末5～8%,佛手黄酮0.5～2%,代可可脂1～5%,可可粉5～10%,大豆油30～35%,大豆磷脂0.5～1.5%,盐0.1～0.5%,香兰素0.03～0.08%。(The invention discloses novel healthy chocolate. The novel healthy chocolate is characterized by comprising the following components in percentage by weight: 18-28% of erythritol, 5-9% of white granulated sugar, 12-25% of anhydrous glucose, 4-8% of maltodextrin, 5-8% of non-dairy creamer, 0.5-2% of bergamot, 1-5% of cocoa butter substitute, 5-10% of cocoa powder, 30-35% of soybean oil, 0.5-1.5% of soybean lecithin, 0.1-0.5% of salt and 0.03-0.08% of vanillin.)

1. The novel healthy chocolate is characterized by comprising the following components in percentage by weight: 18-28% of erythritol, 5-9% of white granulated sugar, 12-25% of anhydrous glucose, 4-8% of maltodextrin, 5-8% of non-dairy creamer, 0.5-2% of bergamot, 1-5% of cocoa butter substitute, 5-10% of cocoa powder, 30-35% of soybean oil, 0.5-1.5% of soybean lecithin, 0.1-0.5% of salt and 0.03-0.08% of vanillin.

2. The novel healthy chocolate according to claim 1, wherein the bergamot flavone is obtained by cutting fresh bergamot fruits into thin slices with uniform thickness, drying in the sun, crushing again, sieving to obtain bergamot powder, and extracting the bergamot powder with ethanol as an extractant by using an ultrasonic-assisted extraction method as a raw material.

Technical Field

The invention relates to chocolate, in particular to novel healthy chocolate.

Background

The market of low-end chocolate at home and abroad is compressed, and the demand of consumers for chocolate is gradually changed from pure pursuit of mouthfeel to diversification of nutrition, health and the like. However, chocolate production enterprises in our market are few at present, low-grade products are more, the problems of high calorie and low nutrition generally exist, and the ever-increasing market demand for health cannot be met. In order to follow the development trend of food leisure, low calorie, nutrition and health, gradually refine the market, develop chocolate products with good flavor, low calorie, nutrition and health, contribute to realizing transformation and upgrade of leisure product industry, meet the high-end market demand of leisure food, and be a great way of chocolate brands in our market.

The bergamot fruit is mainly produced in Fujian Yue, Sichuan and Jiangzhe provinces, is a medicine and food homologous fruit, is pungent, bitter, sour and warm in nature and contains a plurality of traditional Chinese medicine components such as limonin, active polysaccharide, flavonoid and the like. The fructus Citri Sarcodactylis flavonoid is one of the main effective components of fructus Citri Sarcodactylis, and has effects of dilating coronary artery, inhibiting in vitro intestinal canal movement, maintaining normal osmotic pressure of blood vessel, reducing blood vessel fragility, shortening blood coagulation time, resisting oxidation, and regulating blood lipid. Have been developed and used in many ways.

Disclosure of Invention

Technical problem

In view of the above, the technical problem to be solved by the invention is to provide a novel healthy chocolate, wherein the bergamot flavone is used as an effective raw material, erythritol is used for replacing the traditional sucrose, and a novel functional chocolate formula is developed.

Solution scheme

In order to solve the technical problem, according to an embodiment of the present invention, a novel healthy chocolate is provided, which is characterized by comprising the following components by weight: 18-28% of erythritol, 5-9% of white granulated sugar, 12-25% of anhydrous glucose, 4-8% of maltodextrin, 5-8% of non-dairy creamer, 0.5-2% of bergamot, 1-5% of cocoa butter substitute, 5-10% of cocoa powder, 30-35% of soybean oil, 0.5-1.5% of soybean lecithin, 0.1-0.5% of salt and 0.03-0.08% of vanillin.

Preferably, the bergamot flavone is obtained by cutting fresh bergamot fruits into thin slices with uniform thickness, drying in the sun, crushing and sieving to obtain bergamot powder, and extracting the bergamot powder serving as a raw material by adopting an ultrasonic-assisted extraction method and using ethanol as an extracting agent.

Advantageous effects

According to the novel healthy chocolate provided by the embodiment of the invention, the low-sugar erythritol is used for replacing high-calorie cane sugar, so that the problem of high calorie of the traditional chocolate is well solved; particularly, the application of the bergamot flavone is added, and the bergamot flavonoid compound is one of main functional components of the bergamot and has the effects of resisting oxidation and regulating blood fat.

Other features and aspects of the present invention will become apparent from the following detailed description of exemplary embodiments, which is to be read in connection with the accompanying drawings.

Detailed Description

The following test data clearly and completely describe the technical solutions in 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 embodiments, and all other embodiments obtained by those skilled in the art without inventive labor based on the embodiments of the present invention belong to the protection scope of the present invention.

Example 1

The novel healthy chocolate is characterized by comprising the following components in percentage by weight: 22% of erythritol, 8% of white granulated sugar, 15% of anhydrous glucose, 6% of maltodextrin, 6% of non-dairy creamer, 1% of bergamot, 4% of cocoa butter substitute, 5% of cocoa powder, 31.4% of soybean oil, 1.2% of soybean phospholipid, 0.35% of salt and 0.05% of vanillin.

The formula raw materials of the invention are mixed, finely pulverized by airflow, finely ground, stored in a heat preservation way and molded to prepare the novel healthy chocolate.

Example 2

The novel healthy chocolate is characterized by comprising the following components in percentage by weight: 25% of erythritol, 6% of white granulated sugar, 14% of anhydrous glucose, 7% of maltodextrin, 5% of non-dairy creamer, 1.5% of bergamot, 4.5% of cocoa butter substitute, 6.4% of cocoa powder, 29% of soybean oil, 1.2% of soybean lecithin, 0.37% of salt and 0.03% of vanillin.

The formula raw materials of the invention are mixed, finely pulverized by airflow, finely ground, stored in a heat preservation way and molded to prepare the novel healthy chocolate.