Health-care chocolate and preparation method thereof

Abstract

The invention discloses health-care chocolate and a making method thereof, and relates to the field of chocolate, and the health-care chocolate is prepared from the following components in parts by weight: 40-50 parts of defatted cocoa powder; 20-30 parts of skim milk powder; 0.75 to 1.25 parts of caffeine; 1 to 1.5 parts of pure taurine; 0.2 to 0.3 part of olive oil; 4-6 parts of lecithin; 0.05 to 0.15 part of rubusoside; and 1 to 1.25 parts of nut powder. The health-care chocolate with low sugar content and fat content is prepared by adding various health-care components such as the pure taurine, the lecithin, the rubusoside and the nut powder, so that the health-care chocolate disclosed by the invention has the effects of reducing blood sugar, blood pressure and blood fat, refreshing and restoring consciousness, resisting fatigue and the like, and it is accidentally found that the anti-frosting risk of the health-care chocolate disclosed by the invention is low.

Description

Technical Field

[0001] The present application relates to the field of chocolate, and in particular to a health-care chocolate and a method for making the same. Background Art

[0002] As a world-renowned sweet product, chocolate is small in size and sweet and delicious, and is popular among consumers around the world. As consumers pay more and more attention to health, the consumption demand based on nutrition assumptions continues to increase, and improved healthy chocolate products have ushered in new development opportunities. At present, chocolate is made of cocoa powder, oil-based materials, sugar, and other raw materials through the steps of sauce making, tempering, cooling, and shaping. The chocolate in the current market has high sugar and fat content, which can easily cause health problems such as diabetes and obesity. With the development of society and people's pursuit of healthy quality of life, it is urgent to develop a health chocolate with low fat and low sugar content. Summary of the invention

[0003] In view of the deficiencies of the above-mentioned related technologies, the present application provides a health-care chocolate and a method for making the same. The present application adds a variety of health-care ingredients such as pure taurine, lecithin, rubusoside, nut powder, etc. to produce a health-care chocolate with a low fat content, so that the health-care chocolate of the present application has the effects of lowering blood sugar, lowering blood pressure, lowering blood lipids, refreshing the mind, and resisting fatigue, and has a low risk of frosting.

[0004] On the one hand, the health chocolate provided in this application adopts the following technical solution: A health-care chocolate is prepared from the following components in parts by weight: 40-50 parts of defatted cocoa powder; 20-30 parts of defatted milk powder; 0.75-1.25 parts of caffeine; 1-1.5 parts of pure taurine; 0.2-0.3 parts of olive oil; 4-6 parts of lecithin; 0.05-0.15 parts of rubusoside; and 1-1.25 parts of nut powder.

[0005] Preferably, the weight ratio of the rubusoside to the pure taurine is 0.05-0.1:1.

[0006] Preferably, the weight ratio of the rubusoside to the pure taurine is 0.064:1.

[0007] Rubusoside and pure taurine have a synergistic effect in improving the fineness and taste of chocolate. The analysis shows that pure taurine has a certain surface activity, which is conducive to reducing the surface tension of the slurry during the preparation of chocolate, thereby improving the uniformity of the dispersion of each component, and pure sulfuric acid may synergize with lecithin to make lecithin evenly dispersed in chocolate, improving the emulsification effect and thus improving the fineness. The fat components in nut powder and other oil components are mutually soluble, which helps to form a more uniform and stable fat network in chocolate. The appropriate amount of rubusoside is conducive to regulating the water activity in chocolate, thereby adjusting the crystallization of oils and improving the overall stability of chocolate. Under the combined effect of rubusoside, pure taurine lecithin and nut powder, the fineness and lubricity of chocolate are improved. By mixing defatted cocoa powder and skimmed milk powder first, and then adding other ingredients in sequence, the dissolution and dispersion effect of each ingredient in the chocolate slurry can be improved, and the granularity or stratification phenomenon can be avoided. Rubusoside is better dispersed in chocolate, which is conducive to enhancing its sweetness contribution. At the same time, pure taurine and rubusoside may have certain refreshing and antioxidant physiological effects in the human body. They may indirectly enhance the perception of chocolate taste by affecting consumers' psychological state and making them feel more awake and happy.

[0008] On the other hand, the present application provides a method for making health chocolate using the following technical solution: A method for making health chocolate comprises the following steps: heating and stirring defatted cocoa powder, defatted milk powder, rubusoside, caffeine, pure taurine, nut powder, olive oil and lecithin to obtain an unshaped slurry, placing the unshaped slurry into a mold, and demoulding after cooling to obtain the health chocolate.

[0009] Preferably, the unshaped slurry is prepared by the following steps: firstly, heating and stirring the defatted cocoa powder, defatted milk powder and rubusoside evenly, then adding caffeine, pure taurine and nut powder while maintaining the temperature and stirring evenly, and then adding olive oil and lecithin while maintaining the temperature and stirring evenly.

[0010] Preferably, during the preparation of the unshaped slurry, the heating temperature is 50-55°C.

[0011] Preferably, during the preparation of the unshaped slurry, the heating temperature is 53°C.

[0012] Preferably, during the preparation of the unshaped slurry, the heating method is water bath heating.

[0013] The unshaped slurry is prepared by water-heating at a temperature of 50-55°C. On the one hand, it is beneficial to improve the uniformity of mixing of the various raw material components. On the other hand, it protects the nutrients in the raw material components and avoids the destruction or loss of the nutrients in the raw material components due to excessive temperature or local heating as much as possible.

[0014] Preferably, during the preparation of the unshaped slurry, firstly, skimmed cocoa powder, skimmed milk powder and rubusoside are heated and stirred until the skimmed cocoa powder is melted.

[0015] Preferably, before the unshaped slurry is loaded into the mold, the unshaped slurry is cooled to 33-35°C.

[0016] Preferably, before the unshaped slurry is loaded into the mold, the unshaped slurry is cooled to 34°C.

[0017] Before loading the unshaped slurry into the mold, the unshaped slurry is cooled to 33-35°C. By reducing the fluidity of the unshaped slurry, the difficulty of operation during the unshaped slurry loading process is reduced and the uniformity of the distribution of the unshaped slurry in the mold is improved.

[0018] Preferably, the cooling temperature condition is minus 5-7°C.

[0019] Preferably, the cooling comprises: placing the mold containing the unshaped slurry in an environment of -5-7°C for 25-35 minutes.

[0020] Preferably, the cooling comprises: placing the mold containing the unshaped slurry in an environment of -5-7°C for 30 minutes.

[0021] In summary, the present application includes at least one of the following beneficial technical effects: 1. The present application adds a variety of health-care ingredients such as pure taurine, lecithin, rubusoside, nut powder, etc. to produce a health-care chocolate with a low fat content, so that the health-care chocolate of the present application has the effects of lowering blood sugar, lowering blood pressure, lowering blood lipids, refreshing the mind, and resisting fatigue. It was unexpectedly found that the health-care chocolate of the present application has a low risk of frosting.

[0022] 2. The rubusoside and pure taurine of the present application have a synergistic effect in improving the fineness and taste of chocolate, and the taste and fineness of the health chocolate are further improved under the interaction of various health ingredients such as pure taurine, lecithin, rubusoside, nut powder, etc.

[0023] 3. Compared with products with refreshing effects such as Red Bull and coffee, the health chocolate of the present application has the advantages of being easy to eat and carry. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 This is a comparison of the appearance of the chocolate prepared in Example 1 of the present application before and after storage at room temperature for 90 days. DETAILED DESCRIPTION

[0025] The present application is further described in detail below in conjunction with examples. The following examples are only used to illustrate the present invention and should not be construed as limiting the scope of the present invention. In the following examples, if specific conditions are not specified, they are carried out according to normal conditions or conditions recommended by the manufacturer. The methods used are conventional methods known in the art unless otherwise specified, and the consumables and reagents used are commercially available unless otherwise specified. Unless otherwise specified, the professional and scientific terms used herein have the same meaning as those familiar to those skilled in the art. In addition, any method or material similar or equivalent to the recorded content may also be applied to the present invention.

[0026] The raw materials used in the examples and comparative examples can all be obtained commercially.

[0027] Example 1 Example 1 of the present application provides a health chocolate, which is prepared by the following steps: weigh 4.5g of defatted cocoa powder; 3g of skimmed milk powder; 100mg of caffeine; 125mg of pure taurine; 20mg of olive oil; 0.4g of lecithin; 8mg of rubusoside; and 120mg of nut powder. First, add defatted cocoa powder, defatted milk powder and rubusoside to a container, heat it in a water bath to 53°C, and stir until the defatted cocoa powder melts. Then, add caffeine, pure taurine and nut powder to the container, keep the temperature and continue to stir. Finally, add olive oil and lecithin to the container, keep the temperature and continue to stir evenly to obtain an unshaped slurry. Remove the container containing the unshaped slurry from the hot water, wait for the unshaped slurry in the container to naturally cool to 34°C, pour the unshaped slurry in the container into a mold, and finally place the mold containing the unshaped slurry in an environment of minus 5-7°C and let it stand for 30 minutes before demolding to obtain health chocolate.

[0028] Example 2 Example 2 of the present application provides a health chocolate. The difference between Example 2 and Example 1 is that: in the preparation process of Example 2, 4.5g of defatted cocoa powder; 3g of skimmed milk powder; 100mg of caffeine; 100mg of pure taurine; 20mg of olive oil; 0.4g of lecithin; 5mg of rubusoside; and 120mg of nut powder are weighed.

[0029] Example 3 Example 3 of the present application provides a health chocolate. The difference between Example 3 and Example 1 is that: in the preparation process of Example 3, 4.5g of defatted cocoa powder; 3g of skimmed milk powder; 100mg of caffeine; 150mg of pure taurine; 20mg of olive oil; 0.4g of lecithin; 15mg of rubusoside; and 120mg of nut powder are weighed.

[0030] Comparative Example 1 Comparative Example 1 provides a chocolate, which is prepared by the following steps: weigh 4.5g of defatted cocoa powder; 3g of skimmed milk powder; 100mg of caffeine; 20mg of olive oil; 0.4g of lecithin; and 120mg of nut powder. First, add the defatted cocoa powder and the defatted milk powder into a container, heat it in a water bath to 53°C, and stir until the defatted cocoa powder melts. Then, add caffeine and nut powder into the container, keep the temperature and continue to stir. Finally, add olive oil and lecithin into the container, keep the temperature and continue to stir evenly to obtain an unshaped slurry. Remove the container containing the unshaped slurry from the hot water, wait for the unshaped slurry in the container to naturally cool to 34°C, pour the unshaped slurry in the container into a mold, and finally place the mold containing the unshaped slurry in an environment of minus 5-7°C and let it stand for 30 minutes before demolding to obtain chocolate.

[0031] Comparative Example 2 Comparative Example 2 provides a chocolate, which is prepared by the following steps: weigh 4.5g of defatted cocoa powder; 3g of skimmed milk powder; 100mg of caffeine; 20mg of olive oil; 0.4g of lecithin; 8mg of rubusoside; and 120mg of nut powder. First, add defatted cocoa powder, defatted milk powder and rubusoside to a container, heat it in a water bath to 53°C, and stir until the defatted cocoa powder melts. Then, add caffeine and nut powder to the container, keep the temperature and continue to stir. Finally, add olive oil and lecithin to the container, keep the temperature and continue to stir evenly to obtain an unshaped slurry. Remove the container containing the unshaped slurry from the hot water, wait for the unshaped slurry in the container to naturally cool to 34°C, pour the unshaped slurry in the container into a mold, and finally place the mold containing the unshaped slurry in an environment of minus 5-7°C and let it stand for 30 minutes before demolding to obtain chocolate.

[0032] Comparative Example 3 Comparative Example 3 provides a chocolate, which is prepared by the following steps: weigh 4.5g of defatted cocoa powder; 3g of skimmed milk powder; 100mg of caffeine; 125mg of pure taurine; 20mg of olive oil; 0.4g of lecithin; and 120mg of nut powder. First, add defatted cocoa powder and defatted milk powder to a container, heat it to 53°C in a water bath, and stir until the defatted cocoa powder melts. Then, add caffeine, pure taurine and nut powder to the container, keep the temperature and continue to stir. Finally, add olive oil and lecithin to the container, keep the temperature and continue to stir evenly to obtain an unshaped slurry. Remove the hot water from the container containing the unshaped slurry. After the unshaped slurry in the container naturally cools down to 34°C, pour the unshaped slurry in the container into a mold. Finally, place the mold containing the unshaped slurry in an environment of minus 5-7°C and let it stand for 30 minutes before demolding to obtain chocolate.

[0033] Test and Inspection (1) The chocolates prepared in Examples 1-3 and Comparative Examples 1-3 were subjected to sensory evaluation. The evaluators included 5 food scientists, 5 pastry chefs, and 5 ordinary consumers to ensure the comprehensiveness and objectivity of the evaluation results. Test time: The sensory evaluation of all chocolate samples was carried out under the same environmental conditions to ensure the fairness of the evaluation. The test time was selected from 2:00 to 4:00 p.m., when the taste and smell of the evaluators were more acute and their mental state was stable. Each evaluator had an appropriate rest time between tasting each piece of chocolate to avoid taste fatigue. The evaluation results are shown in Table 1.

[0034] The evaluation criteria are as follows: Smell: Pure and rich, greater than 7 points; with basic aroma, 5-7 points; with odor or insufficient aroma, less than 5 points.

[0035] Degree of fineness: no graininess, delicate taste, greater than 7 points; slight graininess, no impact on eating, 5-7 points; obvious graininess, uncomfortable feeling, less than 5 points.

[0036] Taste: Silky and smooth, melts in the mouth, moderately sweet and bitter, no sense of impurities, greater than 7 points; the taste is relatively balanced, but slightly lacking, with a high sweetness or insufficient bitterness, 5-7 points; the taste is not good, too sweet or bitter to swallow, with a sense of impurities, less than 5 points.

[0037] Color: The color is uniform and bright, meeting the characteristics of high-quality chocolate, greater than 7 points, the color is good, and basically meets the chocolate color standard: 5-7 points; the color is obviously uneven, with obvious mottled colors or fading: less than 5 points.

[0038] Texture: Tight structure, no voids or bubbles, uniform texture, greater than 8 points; good structure, a small number of tiny voids or bubbles, no impact on consumption, 5-8 points; loose structure, obvious voids or bubbles, affecting consumption, less than 5 points.

[0039] Refreshing effect: After consumption, you feel awake, fatigue is reduced, and the refreshing effect lasts for 5 hours or more, greater than 7 points; after consumption, you feel refreshed, and there is a certain refreshing and anti-fatigue effect, and the refreshing effect lasts for 4-5 hours, 5-7 points; the refreshing effect and the awakening effect are poor, and there is no obvious reduction in fatigue, less than 5 points.

[0040] Table 1:

[0041] (2) The chocolate prepared in Example 1 was stored at room temperature for 90 days, and the appearance of the chocolate was observed. Figure 1 Left) and chocolate stored at room temperature for 90 days ( Figure 1 Right) changes in appearance as Figure 1 shown.

[0042] Results Analysis The following combines Table 1 and Figure 1 The results provided are described in detail for this application.

[0043] Referring to Table 1, the scores of the chocolates of Examples 1-3 are generally higher than those of the chocolates of Comparative Examples 1-3. The scores of the fineness and taste of the chocolates of Examples 1-3 are much higher than those of Comparative Examples 1-3.

[0044] Referring to Table 1, the refreshing effect of the chocolates of Examples 1-3 of the present application to which pure taurine and rubusoside are added is greatly improved compared with the refreshing effect of the chocolate of Comparative Example 1 to which neither pure taurine nor rubusoside is added, among which the contribution of pure taurine accounts for a large proportion, thereby improving the refreshing effect of chocolate.

[0045] Reference Figure 1 , Figure 1 (Left) is the appearance of the chocolate made in Example 1 when it was just made. Figure 1 (Right) is the appearance of the chocolate prepared in Example 1 after being stored at room temperature for 90 days. It can be seen that after 90 days of storage, the chocolate prepared in Example 1 has a complete appearance, a slightly reduced glossiness, and no frosting phenomenon. Analysis may be due to the low fat content of Example 1 itself, and the addition of pure taurine and rubusoside stabilizes the fat crystals through their surface activity, avoiding excessive growth or rearrangement of crystals as much as possible, thereby maintaining the appearance of the chocolate intact and avoiding the occurrence of frosting as much as possible. In addition, pure taurine and rubusoside enhance the moisture resistance of chocolate in terms of regulating moisture distribution and moisture activity, and prevent deterioration caused by moisture evaporation or migration. Rubusoside, olive oil, lecithin, and nut powder also have certain antioxidant properties, which can further delay the oxidation and deterioration process of chocolate. Under the combined effect, the migration of moisture and the occurrence of surface frosting are effectively inhibited. The low-sugar and low-fat chocolate of Example 1 has a lower water activity. Low water activity means that the moisture in the food is more difficult to be used by microorganisms, thereby extending the storage period.

[0046] In summary, the addition of caffeine, pure sulfuric acid and rubusoside significantly improved the sensory properties and refreshing effects of chocolate, among which pure sulfuric acid and rubusoside were particularly effective in improving the aroma, fineness and taste. The chocolate of Example 1 had good storage stability and was suitable for long-term storage and maintaining its various health effects.

[0047] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. A health care chocolate, characterized in that: The invention is prepared from the following components in parts by weight: 40-50 parts of defatted cocoa powder; 20-30 parts of defatted milk powder; 0.75-1.25 parts of caffeine; 1-1.5 parts of pure taurine; 0.2-0.3 parts of olive oil; 4-6 parts of lecithin; 0.05-0.15 parts of rubusoside; and 1-1.25 parts of nut powder.

2. The health chocolate according to claim 1, characterized in that: The weight ratio of the rubusoside to the pure taurine is 0.05-0.1:

1.

3. A method for making the health chocolate according to any one of claims 1 to 2, characterized in that: The following steps are involved: The defatted cocoa powder, defatted milk powder, rubusoside, caffeine, pure taurine, nut powder, olive oil and lecithin are heated and stirred to obtain an unshaped slurry, the unshaped slurry is put into a mold, and the mold is demoulded after cooling to obtain the health chocolate.

4. The method for making health chocolate according to claim 3, characterized in that: The unshaped slurry is prepared by the following steps: firstly, defatted cocoa powder, defatted milk powder and rubusoside are heated and stirred evenly, then caffeine, pure taurine and nut powder are added, the temperature is maintained and the stirring is continued evenly, and olive oil and lecithin are added, the temperature is maintained and the stirring is continued evenly.

5. The method for making health chocolate according to claim 3, characterized in that: During the preparation of the unshaped slurry, the heating temperature is 50-55°C.

6. The method for making health chocolate according to claim 3, characterized in that: During the preparation of the unshaped slurry, the heating method is water bath heating.

7. The method for making health chocolate according to claim 3, characterized in that: In the process of preparing the unshaped slurry, firstly, skimmed cocoa powder, skimmed milk powder and rubusoside are heated and stirred until the cocoa powder is melted.

8. The method for making health chocolate according to claim 3, characterized in that: Before the unshaped slurry is loaded into the mold, the unshaped slurry is cooled to 33-35°C.

9. The method for making health chocolate according to claim 3, characterized in that: The cooling temperature condition is minus 5-7°C.

10. The method for making health chocolate according to claim 3, characterized in that: The cooling comprises: placing the mold containing the unshaped slurry in an environment of -5-7°C and leaving it to stand for 25-35 minutes.

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