Combined functional chocolate and preparation method thereof

A functional and chocolate technology, applied in the field of combined functional chocolate and its preparation, can solve the problems of difficulty in preventing alcohol poisoning from the root cause, limited effect of hangover products, affecting product promotion and application, etc., and achieves a strong effect of preventing drunkenness , The effect of preventing retinal detachment and cardiovascular and cerebrovascular diseases

Pending Publication Date: 2020-08-21
JIAMUSI UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The currently marketed anti-alcohol products, such as granules, anti-alcohol beverages, oral liquids, capsules, etc., have been confirmed by the feedback information of most consumers, or they are inconvenient to carry, or inconvenient to take, or taste bad, and most of them are added to pharmaceutical preparations. There are a variety of chemical substances, which have unacceptable toxic and side effects, which affect the promotion and application of the product, and the anti-alcohol products in the prior art have limited effects, and it is difficult to prevent the occurrence of alcohol poisoning from the root cause

Method used

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  • Combined functional chocolate and preparation method thereof
  • Combined functional chocolate and preparation method thereof
  • Combined functional chocolate and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-6

[0054] Embodiment 1-6 white chocolate component is as shown in table 1, and dark chocolate component is as shown in table 2:

[0055] Formulation formula of table 1 white chocolate

[0056]

[0057] Formulation formula of table 2 dark chocolate

[0058]

[0059]

Embodiment 7

[0061] Prepare according to the composition formula provided by Examples 1-6 through the following methods, wherein the preparation of white chocolate specifically includes the following steps:

[0062] (1) Chop the cocoa butter, put it in a pot, stir while heating, control the temperature at 30-45°C, stir at a speed of 50-60r / min, and stir for 5-10min;

[0063] (2) After the cocoa butter in step (1) is completely melted, add milk powder, maltodextrin, honey, phospholipid and kudzu root powder to it in turn, stir while heating, control the heating temperature to 35-45°C, and stir at a speed of 50-60r / min, stirring time 5-10min;

[0064] (3) After the raw material liquid in step (2) is stirred evenly, place it in a chocolate refiner and grind it at a speed of 50-60r / min for 8-12 hours until it is ground into a non-grainy paste, remove from the heat ;

[0065] (4) Adjust the temperature of the paste-like raw material solution in step (3), first heat it to 35-45°C on low heat, ...

Embodiment 8

[0074] 1. The combined functional chocolate prepared by Example 1 is detected, and the results are shown in Table 3 below:

[0075] Table 3 Determination results of physical and chemical indicators of combined functional chocolate

[0076]

[0077]

[0078] 2. Evaluation of sensory indicators

[0079] The sensory evaluation of the combined functional chocolate of the present invention and commercially available chocolate is carried out. The sensory evaluation of this experiment is completed in the food sensory evaluation room. 20 students are invited to form an evaluation team. First, the purpose and significance of this experiment and the indicators of sensory evaluation are clarified. And precautions, each evaluation is carried out by each evaluation member individually, without contact and communication with each other, and rinse mouth with water between sample evaluations.

[0080] The definition of sensory evaluation index is:

[0081] (1) Hardness: the force exer...

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PUM

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Abstract

The invention discloses combined functional chocolate and a preparation method thereof, radix puerariae powder with hangover alleviating and liver protecting functions is added into white chocolate, blueberry anthocyanin, vitamin C and lycopene with antioxidant effects are added into dark chocolate, and combination of the white chocolate and the dark chocolate can achieve the functions of alleviating hangover, protecting liver and resisting oxidative damage. The radix puerariae powder can accelerate ethanol decomposition, has a relatively strong effect of preventing drunkenness, and has a verygood protection effect on the liver; the white chocolate is high in fat content, can form a protective film in the stomach, slow down ethanol absorption, and prevent ethanol from directly damaging gastric mucosa; the strong antioxidant effect of blueberry anthocyanin, vitamin C and lycopene can effectively reduce oxidative damage of excessive drinking to various organs of a human body, and relieve drunkenness symptoms such as headache and the like caused by drinking. Chocolate is used as a carrier, so that the product is convenient to eat, absorb and carry, delicate and sweet in taste, high in acceptability and suitable for various drinkers.

Description

technical field [0001] The invention relates to the technical field of health food processing, in particular to a combined functional chocolate and a preparation method thereof. Background technique [0002] Alcoholism, commonly known as drunkenness, refers to the abnormal state of body function that occurs after a patient drinks a large amount of alcohol at one time and ingests excessive ethanol. High-concentration ethanol can directly erode the gastric mucosa, causing acute gastric mucosal inflammation, mucosal edema, congestion, ulcers, and even bleeding; absorbed ethanol and its metabolite acetaldehyde can cause oxidative damage to various tissues such as the liver; absorbed Ethanol enters the blood circulation, enters the brain through the blood-brain barrier, causes central nervous system depression, and causes the body to appear in an abnormal state. [0003] The main metabolic mechanism of alcohol in the body is: most of the alcohol entering the body is oxidized to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/42A23G1/48
CPCA23G1/48A23G1/42A23G1/426A23V2002/00A23V2250/2104A23V2250/213A23V2250/708A23V2200/334
Inventor 邱洪斌张宇赵宏王宇亮沈宇周淑晶侯巍王朝兴孙长海
Owner JIAMUSI UNIVERSITY
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