Theabrownin chocolate and preparing method thereof
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A technology of theabrownin and chocolate, which is applied in cocoa, the function of food ingredients, food science, etc., can solve problems such as obesity and intestinal digestion, and achieve the effects of reducing obesity, reducing absorption, and requiring less equipment
Active Publication Date: 2016-06-08
ANHUI AGRICULTURAL UNIVERSITY
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However, chocolate processing raw materials determine its high ester content and sugar content. As a high-fat and high-sugar food, eati
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Embodiment 1
[0036] A kind of dark chocolate containing theabrownin and its preparation process
[0037] The dark chocolate containing theabrownin comprises: cocoa mass, cocoa butter, green tea and sucrose as raw materials, and the content of theabrownin in the finished chocolate is 0.9-15.6%.
[0038] 1. Preparation of green tea concentrate: Weigh 100g of green tea leaves, add 1500mL of water, extract at 80°C for 40min, filter to obtain an extract, concentrate until the soluble solids are 6%, and obtain a green tea concentrate.
[0039] 2. Preparation of Aspergillus niger spore liquid: activate Aspergillus niger, place it on PDA plate culture medium for 48-96h, take the Aspergillus niger spores on the PDA plate medium, set the volume to 100mL, adjust the concentration of Aspergillus niger spores to 1.0-5.0×10 6 individual / mL to obtain Aspergillus niger spore liquid.
[0040]3. Preparation of seed liquid: mix green tea concentrate and Aspergillus niger spore liquid, green tea concentrate:...
Embodiment 2
[0058] A kind of dark chocolate containing theabrownin and its preparation process
[0059] 1. Preparation of green tea concentrate: Weigh 100kg of dried green tea leaves, add 1500L of deionized water at 65-85°C, soak for 40min, and filter to obtain the extract.
[0060] 2. Vacuum concentration: the tea extract is vacuum concentrated to 20% of the original volume to obtain a green tea concentrate.
[0061] 3. Preparation of Aspergillus niger seed liquid: the activated Aspergillus niger was placed in the concentrated green tea solution, and cultivated in a constant temperature incubator at a temperature of 37° C. for 48 hours to obtain the Aspergillus niger seed liquid.
[0062] 4. Fermentation of green tea concentrate: add Aspergillus niger seed liquid to green tea concentrate, Aspergillus niger seed liquid: green tea concentrate (v / v)=1:12~1:50, ferment for 5-12 days, add 5~ 10% (m / v) sucrose, continue to ferment for 1-2 days.
[0063] 5. Filtration: use gauze to filter out...
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Abstract
The invention provides theabrownin chocolate. The theabrownin chocolate is prepared from cocoa butter and theabrownin tea sugar powder, the additive amount of the theabrownin tea sugar powder is 3-30% (m/m) of the amount of the cocoa butter, and the content of theabrownin in a theabrownin chocolate finished product is 0.9-15.6%. The preparing method of the theabrownin chocolate includes the following steps that aspergillus niger is used for liquid-state fermentation of green tea water extract, cane sugar is added to continue fermentation, a theabrownin tea sugar solution is obtained through filtering, 95% edible alcohol with the volume 3-4 times that of the theabrownin tea sugar solution is added and stirred, the mixed solution stands and is centrifuged and filtered to obtain theabrownin tea sugar powder crude extract, the theabrownin tea sugar powder crude extract is dissolved with a 20%(v/v) edible alcohol water solution, and the theabrownin tea sugar powder is obtained through decompression concentration and vacuum drying; finally, the theabrownin tea sugar powder is added into the liquid-state cocoa butter and mixed and homogenized. The chocolate product can effectively reduce absorption of the cocoa butter by the human body, meanwhile, original mouthfeel, color and luster of the chocolate are not changed, and the problem that a chocolate product has high calorie is effectively solved.
Description
technical field [0001] The invention relates to a chocolate and a preparation method thereof, in particular to theabrownin chocolate and a preparation method thereof. Background technique [0002] my country's exploration and research work on theabrownin began in the early 1980s (the research objects at that time were mostly theabrownin in black tea). The fermentation mechanism, quantitative analysis and influence on soup color and quality of the above three kinds of tea pigments are not involved in their health care functions. At the turn of the century, with the continuous improvement of people's way of thinking and the introduction of various advanced instruments, the pace of research on theabrownin has been accelerated, and great progress has been made in many research directions. [0003] Polyphenols in tea are important active substances in tea. It is a general term for various phenolic compounds in tea. 60% to 80% of the total amount is closely related to the tea sou...
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