Honey alcoholism dispelling black chocolates and preparation method thereof

Abstract

The present invention discloses honey alcoholism dispelling black chocolates. The honey alcoholism dispelling black chocolates are prepared from the following raw materials in parts by weight: 380-390 parts of cocoa butter, 30-32 parts of flaxseed oil, an appropriate amount of immobilized lipase and edible alcohol, 3-4 parts of chitosan, 20-22 parts of honey, 12-13 parts of coconut juice, 10-11 parts of glutinous rice, 3-4 parts of radix puerariae, 5-6 parts of flos puerariae, 2-3 parts of fructus schizandrae, 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 chocolates are smooth on surface, delicate in mouthfeel and moderate in sweetness. After a transesterification reaction of the cocoa butter and the flaxseed oil, the content of beta crystal form is improved, so that the chocolates have a good stability and storage performance, and also have the effect of dispelling alcoholism.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a honey hangover-relief 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 ...

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