Chocolate supplemented with natural botanical xenoestrogen and preparation method thereof

A chocolate, plant-based technology, applied in the food field, can solve the problem of no food carrier with suitable taste

Inactive Publication Date: 2016-05-25
CHANGCHUN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0020] The purpose of the present invention is to provide a kind of chocolate with natural phytoestrogens added and its production method, so as to overcome the misunderstanding in the prior art that supplementing estrogens takes the dosage of soybean isoflavones as the index and the lack of food carriers with suitable taste

Method used

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  • Chocolate supplemented with natural botanical xenoestrogen and preparation method thereof
  • Chocolate supplemented with natural botanical xenoestrogen and preparation method thereof
  • Chocolate supplemented with natural botanical xenoestrogen and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] (1) Prepare soybean isoflavones and the main materials and auxiliary materials required for the production of chocolate according to the prior art;

[0057] (2) check and confirm the proportion by weight of soybean genistin and genistein in the prepared soybean isoflavones;

[0058] (3) Calculate and determine the amount of soybean isoflavones according to the ratio of the sum of soybean genistin and genistein to soybean isoflavones in the chocolate used;

[0059] Set each production of "chocolate with natural phytoestrogens added." The output is 200kg, and the weight of each piece of finished product is 6g. The lignin is 10%. According to the above parameters, using the calculation formula of the patent of the present invention, the amount of soy isoflavones to be added for each batch of processing:

[0060]

[0061] (4) The main ingredients and ingredients of chocolate are 18kg of cocoa liquor, 36kg of cocoa butter, 70kg of granulated sugar, 16kg of milk powder, 5...

Embodiment 2

[0066] (1) Prepare soybean isoflavones and the main materials and auxiliary materials required for the production of chocolate according to the prior art;

[0067] (2) check and confirm the proportion by weight of soybean genistin and genistein in the prepared soybean isoflavones;

[0068] (3) Calculate and determine the amount of soybean isoflavones according to the ratio of the sum of soybean genistin and genistein in the chocolate used to soybean isoflavones.

[0069] Set the processing capacity per time (pot) to 80kg, the weight of each piece of finished chocolate chocolate is 6g, the content of genistein in commercial soybean isoflavones as additives is 30%, and the content of genistein in soybean isoflavones is 10%. Fill in the above parameters in the calculation formula, then the amount of soy isoflavone added in each production is:

[0070]

[0071]

[0072] (4) 1kg of soybean isoflavones is mixed with 79kg of chocolate raw materials (the sum of main ingredients...

Embodiment 3

[0076] (1) Prepare soybean isoflavones and the main materials and auxiliary materials required for the production of chocolate according to the prior art;

[0077] (2) check and confirm the proportion by weight of soybean genistin and genistein in the prepared soybean isoflavones;

[0078] (3) Calculate the amount of soy isoflavones according to the total weight of the chocolate main and auxiliary materials used.

[0079] Set the amount of processing each time to 500kg, the weight of each piece of finished chocolate is 5g, the content of genistin in commercial isoflavones is 40%, the content of genistein is 10%, and each piece of chocolate contains genistin and dyes The sum of lignin weighs 25mg. Substituting the above parameters into the formula, the total amount of raw material isoflavones required is:

[0080]

[0081] (4) Mix 5kg of confirmed soybean isoflavones with 495kg of chocolate raw materials, finely grind after mixing;

[0082] (5) Send the finely ground mixt...

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Abstract

A chocolate supplemented with natural botanical xenoestrogen and a preparation method thereof. Each piece of chocolate contains a total sum of 20-30mg of soybean genistin and genistein. The chocolate production process includes: preparing materials; testing and confirming the total weight of soybean genistin and genistein in the soy isoflavones; calculating and determining the amount of soy isoflavones according to the total amount of material addition, weight of 5-10g of each piece and total weight of soy genistein and genistin in each piece; mixing and grinding; refining; and then adjusting temperature, casting mold, hardening and demoulding to obtain the chocolate supplemented with natural botanical xenoestrogen. The present invention has the positive meanings of providing an ideal carrier for the soy isoflavones, confirming the natural botanical xenoestrogens of soy genistin and genistein in soy isoflavones, determining the appropriate content of natural botanical estrogen for daily intake by the consumer, and providing a feeding amount formula for the chocolate with different amount of bulk materials, isoflavones with different contents of xenoestrogen, and different piece weight.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to chocolate added with soybean genistin and genistein. Background technique [0002] Since the advent of soybean isoflavones as commercial natural phytoestrogens at the end of the last century, they have developed rapidly in the United States and other developed countries. However, after the production of soybean isoflavone products in my country, most of them have been withdrawn from the market because of the lack of estrogen-like effects. In the market, the price of soybean isoflavones has also dropped from about 6,000 yuan / kg around 2000 to about 1,000 yuan / kg at present. [0003] The inventor of this patent found that the main reason for the above phenomenon is: [0004] 1. According to the literature introduction and the experimental results of the inventor of this patent, it is proved that soybean isoflavones are composed of 12 to 15 isomers, and the estrogen-like components a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/48
CPCA23G1/48A23G2200/14A23V2002/00A23V2200/30
Inventor 李荣和李霁高长城李煜馨刘雪华许伟良雷海容梁洪祥刘辉刘仁洪刘雷李晓东
Owner CHANGCHUN UNIV
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