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Modified cocoa butter, functional chocolate and preparation method thereof

A technology of cocoa butter and chocolate, which is applied in the field of food processing, can solve the problems of environmental pollution and difficult-to-separate by-products, and achieve the effects of environmental friendliness, simple process, and easy separation

Inactive Publication Date: 2015-09-30
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] 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, functional chocolate and preparation method thereof
  • Modified cocoa butter, functional chocolate and preparation method thereof
  • Modified cocoa butter, functional chocolate and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The raw materials are weighed according to the following formula (weight):

[0030] Modified cocoa butter 38%, cocoa powder 17%, sugar 38%, lactose 6.59%, lecithin 0.4%, vanillin 0.01%.

[0031] The modified cocoa butter, by weight, was prepared as follows:

[0032] Preparation method of modified cocoa butter: add 27g cocoa butter and 3g fish oil into a closed container, and then add 2.4g immobilized lipase Lipozyme TL IM (purchased from Guangzhou Novozymes Biotechnology Co., Ltd.), and then stir, the stirring speed It is 200r / min, the reaction temperature is 60℃, and the reaction time is 150min. After the reaction, the immobilized lipase was filtered out, and after deacidification, the modified cocoa butter was obtained, and the melting point was 36.5°C.

[0033] Follow the steps below to get functional chocolate:

[0034] (1) Pretreatment of raw materials: After dry crushing the sugar, pass it through an 80-mesh sieve, heat and melt the modified cocoa butter in a w...

Embodiment 2

[0042] The raw materials are weighed according to the following formula (weight):

[0043] Modified cocoa butter 38%, cocoa powder 17%, sugar 38%, lactose 6.59%, lecithin 0.4%, vanillin 0.01%.

[0044] The modified cocoa butter, by weight, was prepared as follows:

[0045] Modified cocoa butter preparation method: add 27g cocoa butter and 3g fish oil into a closed container, then add 3.0g immobilized lipase Lipozyme TL IM (purchased from Guangzhou Novozymes Biotechnology Co., Ltd.), and then stir, the stirring speed is 100r / min, the reaction temperature is 65°C, and the reaction time is 140min. After the reaction, the immobilized lipase was filtered out to obtain modified cocoa butter with a melting point of 36.4°C. According to the steps of Example 1, functional chocolate was obtained.

Embodiment 3

[0047] The raw materials are weighed according to the following formula (weight):

[0048] Modified cocoa butter 38%, cocoa powder 17%, sugar 38%, lactose 6.59%, lecithin 0.4%, vanillin 0.01%.

[0049] The modified cocoa butter, by weight, was prepared as follows:

[0050] Preparation method of modified cocoa butter: add 27g cocoa butter and 3g fish oil into a closed container, then add 1.8g immobilized lipase Lipozyme TL IM (purchased from Guangzhou Novozymes Biotechnology Co., Ltd.), and then stir, and the stirring speed is 150r / min, the reaction temperature is 55°C, and the reaction time is 160min. After the reaction, the immobilized lipase was filtered out to obtain modified cocoa butter with a melting point of 36.5°C. According to the steps of Example 1, functional chocolate was obtained.

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PUM

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Abstract

The invention discloses a modified cocoa butter, functional chocolate and a preparation method thereof. The method includes: employing cocoa butter and fish oil to conduct enzymatic catalysis and transesterification to obtain ester exchanged modified cocoa butter; and then using modified cocoa butter to prepare functional chocolate. The chocolate comprises the following components: 38-48% of modified cocoa butter, 15-17% of cocoa powder, 30-38% of white granulated sugar, and a small amount of lactose, lecithin and vanillin. The modified cocoa butter involved in the invention contains polyunsaturated fatty acids DHA and EPA, and the prepared functional chocolate has smooth surface, delicate taste, no obvious fishy smell, moderate cocoa flavor, and also has good storage performance.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a functional chocolate containing DHA and EPA and a preparation method thereof. Background technique [0002] Chocolate is a popular high-calorie candy product. With the enhancement of people's health awareness, the demand for chocolate's nutrition, health and functionality is also increasing. Most of the existing domestic chocolate products have high calorie and poor health. Excessive consumption is not good for health. Therefore, the production of functional chocolate products with health-care effects has broad market prospects. [0003] Both docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) are omega-3 polyunsaturated fatty acids, which participate in many important physiological reactions, reduce the content of cholesterol and triglycerides, and promote the Saturated fatty acid metabolism, thereby reducing blood viscosity, improving blood circul...

Claims

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Application Information

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IPC IPC(8): A23G1/36A23G1/42
Inventor 吴虹崔秀秀宗敏华梁婕莹
Owner SOUTH CHINA UNIV OF TECH
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