Preparation method of pure-butter and sugar-free dark chocolate with anti-oxidation and anti-aging effects

A dark chocolate, anti-oxidation technology, applied in the direction of cocoa, food ingredients, food ingredients containing natural extracts, etc., can solve the problems of single function of chocolate, elevated blood sugar and blood lipids, high sugar in chocolate, etc., to achieve good absorbability, Good eating effect and delicate taste

Inactive Publication Date: 2019-07-16

安徽乐氏食品有限公司

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AI-Extracted Technical Summary

Problems solved by technology

[0005] The chocolate produced by the existing chocolate production method has a single function, and the chocolate produced is high in sugar...

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Abstract

The invention discloses a preparation method of pure-butter and sugar-free dark chocolate with anti-oxidation and anti-aging effects and relates to the technical field of chocolate production. The preparation method comprises the following steps: step 1, adding a cocoa butter material to a hydrogenation reactor, performing hydrogenation refining on the cocoa butter material, and finally, removinglight components by flash evaporation to obtain treated cocoa butter; step 2, adding the cocoa butter to a thermal insulation container to be molten; step 3, adding the molten cocoa butter to a refiner to be ground; step 4, transferring ground chocolate paste to a high-speed shear emulsifying machine to be concentrated under reduced pressure; step 5, transferring the sheared chocolate paste to a stirring device to be stirred; step 6, then pouring the chocolate paste into a mold, and performing cooling molding to prepare chocolate material blocks; and step 7, packaging and storing the chocolatematerial blocks. The preparation method can improve oxidation resistance by cooperation of all components and processes.

Application Domain

CocoaNatural extract food ingredients +1

Technology Topic

Thermal insulationButter cocoa +5

Examples

Experimental program(3)
Effect test(1)

Example Embodiment

[0030] Example 1:

[0031] A preparation method of pure fat sugar-free dark chocolate with anti-oxidation and anti-aging, comprising the following steps:

[0032] Step 1. Add the cocoa butter raw material to the hydrogenation reactor. A first catalyst bed and a second catalyst bed are arranged from top to bottom in the hydrogenation reactor, and the second catalyst bed is filled with a hydrogenation catalyst It is more acidic than the hydrogenation catalyst filled on the first catalyst bed; the cocoa butter material flows from top to bottom through the first catalyst bed and the second catalyst bed for hydrorefining, and finally the light is removed by flash evaporation. Cocoa butter with processed components;

[0033] Step 2. Add the treated cocoa butter to a heat preservation container for melting, and the melting temperature is 55°C to make the cocoa butter fully melt;

[0034] Step 3. Add the melted cocoa butter to a refiner for grinding, and keep the grinding temperature at 45°C. Add cocoa powder, whole milk powder, lecithin, soybean lecithin, astaxanthin, and auxiliary additives during the grinding process , Keep grinding to a particle size of less than 25 microns to prepare chocolate puree; wherein the weight ratio of each component raw material is: 400 parts of cocoa butter, 250 parts of cocoa powder, 60 parts of whole milk powder, 5 parts of lecithin, and soybeans 12 parts of phospholipids, 0.005 parts of astaxanthin, 10 parts of auxiliary material additives; the auxiliary additives include the following parts by weight: 20 parts of astragalus, 15 parts of schisandra, 8 parts of honeysuckle, 3 parts of ginseng, 8 parts of Houttuynia cordata, and rice cakes 20 powders;

[0035] Step 4. Transfer the ground chocolate puree to a high-speed shearing emulsifier for concentration under reduced pressure, with a vacuum pressure of -75KPa, and collect the sheared chocolate puree after a high-speed shearing reaction for 50 minutes;

[0036] Step 5: Transfer the sheared chocolate syrup to a stirring device for stirring, and keep the temperature at 55°C for homogenization, keep stirring for 2 hours, and stir at 50 rpm;

[0037] Step 6, proceed and then pour the chocolate puree into the mold, and cool to form a chocolate mass;

[0038] Step 7. Pack and store the chocolate mass.

[0039] Specifically, the auxiliary additive is prepared as follows:

[0040] Step 1. Remove impurities and spoiled parts of Astragalus, Schisandra, Honeysuckle and Ginseng, then slice ginseng with a thickness of 1mm, and cut Astragalus into sections with a length of 5mm;

[0041] Step 2: Put the sliced astragalus, schisandra, honeysuckle, and sliced ginseng into a hot air oven for drying at a drying temperature of 45°C and drying until the moisture content is lower than 12%;

[0042] Step 3: Grind the dried astragalus, schisandra, honeysuckle, and ginseng respectively, and the particle size of the ground is less than 3mm;

[0043] Step 4. Mix the crushed astragalus, schisandra, honeysuckle, ginseng, and rice cake powder according to the ratio to form a mixture A, and add the mixture A to a vacuum dryer for drying until the moisture content is less than 6%;

[0044] Step 5: Add the dried mixture A to the ultrafine pulverizer for ultrafine pulverization. The pulverization time is 1 hour, and then the obtained pulverized product is sieved with a sieve size of 200 meshes to obtain broken wall pulverization. After the superfine powder B;

[0045] Step 6, removing impurities from the fresh Houttuynia cordata, squeezing the juice, and then filtering and removing the residue to obtain Houttuynia cordata filtrate C;

[0046] Step 7, adding the Houttuynia cordata filtrate C into the ultrafine powder B according to the proportion, and mixing uniformly to form an auxiliary additive.

Example Embodiment

[0047] Example 2:

[0048] A preparation method of pure fat sugar-free dark chocolate with anti-oxidation and anti-aging, comprising the following steps:

[0049] Step 1. Add the cocoa butter raw material to the hydrogenation reactor. A first catalyst bed and a second catalyst bed are arranged from top to bottom in the hydrogenation reactor, and the second catalyst bed is filled with a hydrogenation catalyst It is more acidic than the hydrogenation catalyst filled on the first catalyst bed; the cocoa butter material flows from top to bottom through the first catalyst bed and the second catalyst bed for hydrorefining, and finally the light is removed by flash evaporation. Cocoa butter with processed components;

[0050] Step 2. Add the processed cocoa butter to a heat preservation container for melting, and the melting temperature is 45°C to make the cocoa butter fully melt;

[0051] Step 3. Add the melted cocoa butter to a refiner for grinding, and keep the grinding temperature at 50°C. Add cocoa powder, whole milk powder, lecithin, soybean lecithin, astaxanthin, and auxiliary additives during the grinding process , Keep grinding to a particle size of less than 25 microns to prepare chocolate puree; wherein the weight ratio of each component raw material is: cocoa butter 450 parts, cocoa powder 200 parts, whole milk powder 50 parts, lecithin 6 parts, soybeans 15 parts of phospholipid, 0.004 parts of astaxanthin, 12 parts of auxiliary material additives; the auxiliary additives include the following parts by weight: 15 parts of astragalus, 10 parts of schisandra, 6 parts of honeysuckle, 5 parts of ginseng, 9 parts of Houttuynia cordata, and rice cakes 15 servings of powder;

[0052] Step 4: Transfer the ground chocolate puree to a high-speed shearing emulsifier for concentration under reduced pressure, the vacuum pressure is -75KPa, and the high-speed shearing reaction for 40 minutes, and the sheared chocolate puree is collected;

[0053] Step 5: Transfer the sheared chocolate syrup to a stirring device for stirring, and keep the temperature at 45°C for homogenization, keep stirring for 2 hours, and the stirring speed is 60 rpm;

[0054] Step 6, proceed and then pour the chocolate puree into the mold, and cool to form a chocolate mass;

[0055] Step 7. Pack and store the chocolate mass.

[0056] Specifically, the auxiliary additive is prepared as follows:

[0057] Step 1. Remove impurities and spoiled parts of Astragalus, Schisandra, Honeysuckle, and Ginseng, then slice ginseng with a thickness of 2mm, and cut Astragalus into sections with a length of 8mm;

[0058] Step 2: Put the sliced astragalus, schisandra, honeysuckle, and sliced ginseng into a hot air oven for drying at a drying temperature of 45°C and drying until the moisture content is lower than 12%;

[0059] Step 3: Grind the dried astragalus, schisandra, honeysuckle, and ginseng respectively, and the particle size of the ground is less than 3mm;

[0060] Step 4. Mix the crushed astragalus, schisandra, honeysuckle, ginseng, and rice cake powder according to the ratio to form a mixture A, and add the mixture A to a vacuum dryer for drying until the moisture content is less than 6%;

[0061] Step 5: Add the dried mixture A to the ultrafine pulverizer for ultrafine pulverization. The pulverization time is 1 hour, and then the obtained pulverized product is sieved with a sieve size of 200 meshes to obtain broken wall pulverization. After the superfine powder B;

[0062] Step 6, removing impurities from the fresh Houttuynia cordata, squeezing the juice, and then filtering and removing the residue to obtain Houttuynia cordata filtrate C;

[0063] Step 7, adding the Houttuynia cordata filtrate C into the ultrafine powder B according to the proportion, and mixing uniformly to form an auxiliary additive.

Example Embodiment

[0064] Example 3:

[0065] A preparation method of pure fat sugar-free dark chocolate with anti-oxidation and anti-aging, comprising the following steps:

[0066] Step 1. Add the cocoa butter raw material to the hydrogenation reactor. A first catalyst bed and a second catalyst bed are arranged from top to bottom in the hydrogenation reactor, and the second catalyst bed is filled with a hydrogenation catalyst It is more acidic than the hydrogenation catalyst filled on the first catalyst bed; the cocoa butter material flows from top to bottom through the first catalyst bed and the second catalyst bed for hydrorefining, and finally the light is removed by flash evaporation. Cocoa butter with processed components;

[0067] Step 2. Add the processed cocoa butter to a heat preservation container for melting, and the melting temperature is 50°C to make the cocoa butter fully melt;

[0068] Step 3. Add the melted cocoa butter to a refiner for grinding, and keep the grinding temperature at 55°C. Add cocoa powder, whole milk powder, lecithin, soybean phospholipids, astaxanthin, and auxiliary additives during the grinding process , Keep grinding to a particle size of less than 25 microns to obtain chocolate puree; wherein the weight ratio of each component raw material is: 500 parts of cocoa butter, 220 parts of cocoa powder, 80 parts of whole milk powder, 6 parts of lecithin, soybeans 10 parts of phospholipid, 0.003 parts of astaxanthin, 15 parts of auxiliary material additives; the auxiliary additives include the following parts by weight: 10 parts of astragalus, 20 parts of schisandra, 5 parts of honeysuckle, 4 parts of ginseng, 10 parts of houttuynia, rice cakes 18 powders;

[0069] Step 4. Transfer the ground chocolate puree to a high-speed shearing emulsifier for concentration under reduced pressure, with a vacuum pressure of -75KPa, and collect the sheared chocolate puree after a high-speed shearing reaction for 60 minutes;

[0070] Step 5. Transfer the sheared chocolate syrup to a stirring device for stirring, and keep the temperature at 50°C for homogenization, keep the temperature for 2 hours and stir, and the stirring speed is 55 rpm;

[0071] Step 6, proceed and then pour the chocolate puree into the mold, and cool to form a chocolate mass;

[0072] Step 7. Pack and store the chocolate mass.

[0073] Specifically, the auxiliary additive is prepared as follows:

[0074] Step 1. Remove impurities and spoiled parts of Astragalus, Schisandra, Honeysuckle, and Ginseng, then slice ginseng with a thickness of 2mm, and cut Astragalus into sections with a length of 10mm;

[0075] Step 2: Put the sliced astragalus, schisandra, honeysuckle, and sliced ginseng into a hot air oven for drying at a drying temperature of 45°C and drying until the moisture content is lower than 12%;

[0076] Step 3: Grind the dried astragalus, schisandra, honeysuckle, and ginseng respectively, and the particle size of the ground is less than 3mm;

[0077] Step 4. Mix the crushed astragalus, schisandra, honeysuckle, ginseng, and rice cake powder according to the ratio to form a mixture A, and add the mixture A to a vacuum dryer for drying until the moisture content is less than 6%;

[0078] Step 5: Add the dried mixture A to the ultrafine pulverizer for ultrafine pulverization. The pulverization time is 1 hour, and then the obtained pulverized product is sieved with a sieve size of 200 meshes to obtain broken wall pulverization. After the superfine powder B;

[0079] Step 6, removing impurities from the fresh Houttuynia cordata, squeezing the juice, and then filtering and removing the residue to obtain Houttuynia cordata filtrate C;

[0080] Step 7, adding the Houttuynia cordata filtrate C into the ultrafine powder B according to the proportion, and mixing uniformly to form an auxiliary additive.

[0081] Specifically, the rice noodles are prepared in the following manner:

[0082] (1) Collect the rice cakes and put the rice cakes in a hot air oven for drying at a drying temperature of 50°C and a moisture content of 15-20% after drying;

[0083] (2) Add vegetable oil of 1/10 of the weight of the rice cakes to the baked rice cakes, stir evenly to form a rice cakes mixture, add the rice cakes mixture to the expansion molding equipment for expansion, and the operation temperature of the expansion molding is controlled at 130- 135℃, form puffed rice cakes

[0084] (3) The puffed rice cakes are crushed, and then passed through a 20-mesh sieve to obtain rice cakes powder.

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PUM

Property	Measurement	Unit
Thickness	1.0 ~ 2.0	mm
Length	5.0 ~ 10.0	mm
Particle size	<= 3.0	mm
tensile		MPa
Particle size		Pa
strength	10

Description & Claims & Application Information

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Classification and recommendation of technical efficacy words

Delicate taste
Improve antioxidant capacity

Preparation method of pure-butter and sugar-free dark chocolate with anti-oxidation and anti-aging effects

AI-Extracted Technical Summary

Problems solved by technology

Abstract

Examples

Example Embodiment

Example Embodiment

Example Embodiment

PUM

Description & Claims & Application Information

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