Chocolates containing tea polyphenols and preparation method of chocolates

Abstract

The invention provides chocolates containing tea polyphenols and a preparation method of the chocolates, and relates to the technical field of chocolates. The chocolates are prepared from the following components in parts by weight: 80-100 parts of cocoa powder, 10-15 parts of cane sugar, 10-20 parts of dried milk, 40-50 parts of plant liquid fat, 20-40 parts of cocoa butter, 0.4-0.6 part of resveratrol, 0.2-0.4 part of tannin, 4-6 parts of soybean lecithin, 12-20 parts of green tea powder, 0.02-0.04 part of monascus ruber, and 100-150 parts of distilled water. The preparation method comprises the following steps of mixing the raw materials; performing fine grinding, wherein after fine grinding, the particle diameter is 60[mu]m or below; performing refining; adjusting the temperature: adjusting the temperature to 20-30 DEG C, then adding the resveratrol, the tannin and the monascus ruber, and then performing sufficient stirring; and performing pouring, shaping, drying and packing. The chocolates are long in preservation time, high in beneficial components, and good in health-care effects, people can eat the chocolates for a long term without worrying about weight gain, and the chocolates are fine and smooth in mouth feel, good in taste, high in quality and free from blooming.

Description

technical field [0001] The invention relates to the technical field of chocolate, in particular to a chocolate containing tea polyphenols and a preparation method thereof. Background technique [0002] The main components of chocolate are cocoa butter and cocoa powder, etc. Cocoa butter contains theobromine, which is toxic to many animals, but for humans, theobromine is a healthy anti-sedative ingredient, so eating chocolate can improve the spirit and strengthen the body. Excitement and other effects. Tea polyphenols is the general term for polyphenols in tea, including flavanols, anthocyanins, flavonoids, flavonols, and phenolic acids. Mainly flavanols, catechins accounted for 60 to 80%. Tea polyphenols, also known as tea tannin or tea tannin, are one of the main components that form the color and aroma of tea, and are also one of the main components that have health care functions in tea. Studies have shown that active substances such as tea polyphenols have detoxificat...

AI Technical Summary

Problems solved by technology

Therefore, adding tea polyphenols to chocolate will have good health care and antiseptic effects. However, the taste of chocolate is mainly delicate, and tea polyphenols have a relatively heavy astringent taste, especially