Dark chocolate containing black-bone chicken active component and preparation method thereof

An active ingredient, dark chocolate technology, applied in food ingredients as antioxidants, food preservation, cocoa, etc., can solve problems such as large loss of activity, delay oil rancidity, inhibit lipid peroxidation, improve functionality and novelty effect

Inactive Publication Date: 2017-07-21
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Furthermore, the antioxidant activity of black-bone chicken melanin and peptides will be greatly lost when the temperature exceeds 85°C (such as high-pressure sterilization of soft cans)

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Weigh 50 g of black-bone chicken meat, mince it, add pH buffer solution (0.1 M, pH 7.5) according to the mass / volume ratio (kg / L) of the feed liquid at 1:6, homogenate, add protease (enzyme amount 3500 u / g), enzymolysis was carried out under nitrogen gas at 55°C for 4 h, concentrated, freeze-dried, and black-bone chicken powder containing active ingredients was obtained.

[0023] Natural cocoa butter 35 g, natural cocoa powder 35 g, sucrose 21.4 g, black-bone chicken powder 5 g, soybean lecithin 0.5 g, salt 0.05 g, vegetable oil 3 g, vanillin 0.05 g. The black-bone chicken powder is finely ground to a particle size of 10-35 µm before batching, with an average particle size of 25 µm. Mix 17 g of natural cocoa butter, all natural cocoa powder, and sucrose evenly, finely grind to a particle size of 10-35 µm, with an average particle size of 25 µm, and refine at 65°C for 24-48 hours; add 18 g of natural cocoa butter, all black-bone chicken powder, Soybean lecithin, salt, ...

Embodiment 2

[0025] Weigh 50 g of black-bone chicken meat, mince it, add pH buffer solution (0.1 M, pH 7.0) according to the mass / volume ratio (kg / L) of the feed liquid (kg / L) is 1:6, homogenate, add protease (enzyme amount 4000 u / g), enzymolysis was carried out at 55°C for 2.5 h under nitrogen gas, concentrated, and freeze-dried to obtain black-bone chicken powder containing the active ingredient.

[0026] 34 g of natural cocoa butter, 36 g of natural cocoa powder, 23.5 g of sucrose, 3.5 g of black-bone chicken powder, 0.5 g of soybean lecithin, 0.05 g of salt, 2.4 g of vegetable oil, and 0.05 g of vanillin. The black-bone chicken powder is finely ground to a particle size of 10-35 µm before batching, with an average particle size of 25 µm. Mix 16 g of natural cocoa butter, all natural cocoa powder, and sucrose evenly, finely grind to a particle size of 10-35 µm, with an average particle size of 25 µm, and refine at 65°C for 24-48 hours; add 18 g of natural cocoa butter, all black-bone c...

Embodiment 3

[0028] Weigh 50 g of black-bone chicken meat, mince it, add pH buffer solution (0.1 M, pH 7.5) according to the mass / volume ratio (kg / L) of the feed liquid (kg / L) is 1:8, homogenate, add protease (enzyme amount 4000 u / g), at 55°C for 3 h under nitrogen gas, stirring and enzymatic hydrolysis, concentrated, and freeze-dried to obtain black-bone chicken powder containing the active ingredient.

[0029] Natural cocoa butter 37 g, natural cocoa powder 41 g, sucrose 15 g, black-bone chicken powder 4 g, soybean lecithin 0.5 g, salt 0.05 g, vegetable oil 2.4 g, vanillin 0.05 g. The black-bone chicken powder is finely ground to a particle size of 10-35 µm before batching, with an average particle size of 25 µm. Mix 17 g of natural cocoa butter, all natural cocoa powder, and sucrose evenly, finely grind to a particle size of 10-35 µm, with an average particle size of 25 µm, and refine at 65°C for 24-48 hours; add 20 g of natural cocoa butter, all black-bone chicken powder, Soybean lec...

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PUM

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Abstract

The invention relates to a dark chocolate containing black-bone chicken active component. The dark chocolate comprises the following components by mass: 25-45 parts of cocoa butter, 25-45 parts of cocoa powder, 2-40 parts of black-bone chicken powder, 15-35 parts of sucrose, 0-5 parts of vegetable oil, 0.5 part of phospholipid, 0.05 part of salt, and 0.05 part of vanillin. The preparation method includes: mincing 50 parts by mass of black-bone chicken meat, adding a buffering solution and performing homogenization, then adding protease, introducing nitrogen at 55DEG C and performing stirring for 2-4h, then carrying out concentration and freeze-drying, performing cooling and conducting fine grinding on the obtained black-bone chicken powder to an average particle size of 25micrometers; adding all the sucrose and cocoa powder into 12-20 parts by mass of cocoa butter, conducting fine grinding to an average particle size of 25micrometers, and performing refining at 65DEG C for 24-48h; adding the residual components, and further performing refining for 1h; conducting standing; adjusting the temperature; carrying out moulding; performing cooling hardening at 7DEG C-12DEG C, and conducting demoulding and packaging. According to the invention, the processing temperature is lower than 80DEG C, the black-bone chicken active component is retained, and the functionality and novelty of the dark chocolate are promoted. Also, the process is easy for operation, and the dark chocolate is natural and safe.

Description

technical field [0001] The invention belongs to the technical field of food. Background technique [0002] Chocolate is one of the three major sources of antioxidants in the American diet (along with fruits and vegetables), especially dark chocolate is high in cocoa, and flavonoids in cocoa, especially Cocoa flavanols, have significant antioxidant activity , has many health effects such as improving vascular endothelial function, lowering blood pressure, reducing the risk of cardiovascular disease, delaying aging, calming the nerves and antidepressant. However, the antioxidant function of cocoa flavanols is easily oxidized and lost during the processing of chocolate and its raw materials (such as refining, roasting, long-term refining, etc.). Furthermore, chocolate is a high-calorie food, and people should pay attention to eating it in moderation. The most effective way to solve these hidden concerns and obtain sufficient antioxidant effect is to control the process condit...

Claims

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Application Information

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IPC IPC(8): A23G1/42A23L3/3472
CPCA23G1/42A23L3/3472A23V2002/00A23V2200/02
Inventor 熊春红夏冬华
Owner NANCHANG UNIV
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