Spleen-invigorating black chocolate and preparation method thereof

Abstract

The invention discloses spleen-invigorating black chocolate. The spleen-invigorating black chocolate is made from the following raw materials in parts by weight: 380-390 parts of cocoa butter, 30-32 parts of linseed oil, an appropriate amount of immobilized lipidase, an appropriate amount of edible alcohol, 3-4 parts of chitosan, 20-21 parts of shelled corn, 0.2-0.3 part of lactic acid bacteria, 4-5 parts of tomato paste, 2-3 parts of lotus seeds, 3-4 parts of gordon euryale seeds, 2-3 parts of dried orange peel, 4-5 parts of fiveleaf gynostemma herb, 170-180 parts of cocoa powder, 380-390 parts of white granulated sugar, 50-55 parts of lactose, 5-6 parts of lecithin, 0.5-0.6 part of a beta-sitosterol preparation and 0.5-0.6 part of a gamma-oryzanol preparation. The chocolate disclosed by the invention is smooth in surfaces, fine and smooth in mouth feel and moderate in sweetness; after the cocoa butter and the linseed oil generate a transesterification reaction, the content of beta crystal forms is increased, and the stability of the chocolate is good; and besides, the spleen-invigorating black chocolate has favorable storage properties, and in addition, the spleen-invigorating black chocolate disclosed by the invention has the efficacy of spleen invigorating efficacy.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a spleen-invigorating dark chocolate and a preparation method thereof. Background technique [0002] Chocolate is a popular high-calorie food, and cocoa butter is the main raw material for chocolate production. Because the main fatty acids in cocoa butter are saturated fatty acids, traditional chocolate products have problems such as high calories and poor health. At present, with the improvement of living standards, people's demand for healthy chocolate products is also increasing. Therefore, chocolate with certain health functions can be prepared by modifying cocoa butter to change its fatty acid and triglyceride composition. Polyunsaturated fatty acids, such as linolenic acid, have important physiological functions, but the human body cannot synthesize them and must be obtained from food. Linolenic acid mainly exists in linseed oil, but in daily life, because this ki...

AI Technical Summary

Problems solved by technology

Linolenic acid mainly exists in linseed oil, but in daily life, because this kind of oil is easy to oxidize and has poor taste, people seldom eat it, so the corresponding unsaturated fatty acid intake cannot meet the nutritional needs of the human body

In the article "Preparation and Performance Research of Functional Chocolate Based on Enzymatic Transesterification", the author used cocoa butter, linseed oil, etc. as raw materials, and introduced polyunsaturated fatty acids into cocoa butter by enzymatic transesterification technology to prepare a smooth surface. , delicate chocolate, but there are still some free fatty acids generated during the transesterification process, resulting in an increase in acid value and chocolate blooming