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Modified cocoa butter and functional chocolate containing linolenic acid and preparation method of modified cocoa butter and functional chocolate

A technology for cocoa butter and chocolate, applied in the field of food processing, can solve the problems of polluting the environment, difficult to separate by-products, etc., and achieve the effects of environmental friendliness, simple process and easy separation

Inactive Publication Date: 2015-09-09
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The chemical transesterification reaction will produce a large number of by-products that are difficult to separate, polluting the environment; while the enzymatic transesterification reaction has mild conditions, less by-products, and is environmentally friendly

Method used

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  • Modified cocoa butter and functional chocolate containing linolenic acid and preparation method of modified cocoa butter and functional chocolate
  • Modified cocoa butter and functional chocolate containing linolenic acid and preparation method of modified cocoa butter and functional chocolate
  • Modified cocoa butter and functional chocolate containing linolenic acid and preparation method of modified cocoa butter and functional chocolate

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Take raw material by following formula (weight):

[0029] Modified cocoa butter 38%, cocoa powder 17%, white sugar 38%, lactose 6.59%, lecithin 0.4%, vanillin 0.01%.

[0030] Prepare modified cocoa butter according to the following steps, by weight:

[0031] Modified cocoa butter preparation method: 39g cocoa butter and 3g linseed oil are added in airtight container, then add 2.52g immobilized lipase Lipozyme TL IM (purchased from Guangzhou Novozyme Biotechnology Co., Ltd.), then stir, The stirring rate is 200r / min, the reaction temperature is 58°C, and the reaction time is 110min. After the reaction, the immobilized lipase was filtered out, and after deacidification, the modified cocoa butter was obtained with a melting point of 36.3°C. Follow the steps below to get functional chocolate.

[0032] (1) Raw material pretreatment: After the granulated sugar is dry-milled, pass through an 80-mesh sieve, heat and melt the modified cocoa butter in a water bath with a tempe...

Embodiment 2

[0040] Take raw material by following formula (weight):

[0041] Modified cocoa butter 38%, cocoa powder 17%, white sugar 38%, lactose 6.59%, lecithin 0.4%, vanillin 0.01%.

[0042] Prepare modified cocoa butter according to the following steps, by weight:

[0043] Modified cocoa butter preparation method: 39g cocoa butter and 3g linseed oil are added in airtight container, then add 3.36g immobilized lipase Lipozyme TL IM (purchased from Guangzhou Novozyme Biotechnology Co., Ltd.), then stir, The stirring rate is 200r / min, the reaction temperature is 60°C, and the reaction time is 100min. After the reaction, the immobilized lipase was filtered out, and after deacidification, modified cocoa butter was obtained with a melting point of 36.4°C. Obtain functional chocolate according to embodiment 1.

Embodiment 3

[0045] Take raw material by following formula (weight):

[0046] Modified cocoa butter 38%, cocoa powder 17%, white sugar 38%, lactose 6.59%, lecithin 0.4%, vanillin 0.01%.

[0047] Prepare modified cocoa butter according to the following steps, by weight:

[0048] Modified cocoa butter preparation method: 39g cocoa butter and 3g linseed oil are added in airtight container, then add 1.68g immobilized lipase Lipozyme TL IM (purchased from Guangzhou Novozyme Biotechnology Co., Ltd.), then stir, The stirring rate is 200r / min, the reaction temperature is 55°C, and the reaction time is 120min. After the reaction, the immobilized lipase was filtered out, and after deacidification, the modified cocoa butter was obtained with a melting point of 36.3°C. Obtain functional chocolate according to the steps of Example 1.

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Abstract

The invention discloses modified cocoa butter and functional chocolate containing linolenic acid and a preparation method of the modified cocoa butter and the functional chocolate. Firstly, cocoa butter and flaxseed oil are subjected to enzymatic transesterification to obtain the modified cocoa butter; and then the functional chocolate containing linolenic acid is prepared with the modified cocoa butter. The functional chocolate comprises the following components: 38-48 percent of the modified cocoa butter, 15-17 percent of cocoa powder, 30-38 percent of white granulated sugar as well as lactose, lecithin and vanillin. Compared with the traditional chocolate variety, the product disclosed in the invention contains an increased amount of linolenic acid and has better functions of nutrition and health. In addition, the prepared chocolate is smooth in surface, is fine and smooth in taste, and has a unique fragrance of the cocoa and the flaxseed oil. The shelf life of the chocolate at 20 DEG C is 428 days, about 61 weeks, so that the storage performance of the chocolate is well.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to functional chocolate containing linolenic acid and a preparation method thereof. Background technique [0002] With the improvement of people's living standards and the enhancement of health care awareness, higher requirements are placed on the nutrition and health of chocolate products. However, existing domestic chocolate products have problems such as high calories and poor health, and it is urgent to modify cocoa to obtain functional chocolate with good quality. Linolenic acid is an omega-3 polyunsaturated fatty acid with important physiological functions. When its intake is insufficient, it will lead to cardiovascular and cerebrovascular diseases, hypertension and hyperlipidemia and other diseases. Flaxseed oil contains a large amount of linolenic acid, its content is about 50%, but because linseed oil is easy to oxidize, people rarely eat it in daily li...

Claims

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Application Information

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IPC IPC(8): A23G1/42A23G1/48
Inventor 吴虹崔秀秀宗敏华
Owner SOUTH CHINA UNIV OF TECH
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