Propolis filled chocolate and preparation method thereof

Abstract

The invention discloses propolis filled chocolate and a preparation method thereof, and relates to the technical field of food processing. The propolis filled chocolate comprises a propolis liquid candy sandwich and dark chocolate, and the propolis liquid candy sandwich comprises the following components in percentage by mass: 0.5-2.0% of propolis extract, 0.5-2.0% of black chocolate, 0.5-2.0% of a sweetening agent, 0.5-2.0% of a sweetening agent and the balance of water. 65-75% of a compound sweetener; 0.8 to 1.2 percent of composite colloid; 1.0 to 3.0 percent of prebiotics; 0.2 to 0.3 percent of fruity essence; 0.02 to 0.06 percent of honey essence; 0.04 to 0.06 percent of modified essence; 0.02 to 0.04 percent of sweet essence; and the balance of water. According to the invention, the edible problem caused by unpleasant flavor and poor taste of the propolis can be overcome, and the extraction rate and the bioavailability of active ingredients of the propolis are improved at the same time.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a propolis-filled chocolate and a preparation method thereof. Background Art

[0002] Propolis is a sticky, aromatic solid substance made by bees from resins, gums, leaf oils or mucus, and secretions from plant branches, leaf buds, callus, and flower buds. It is mixed with secretions from their own maxillary and wax glands, along with a small amount of beeswax and pollen. Propolis is dark yellow to nearly brown in color, with a thick, soft, rubbery texture and a certain viscosity. Propolis has a unique aroma, described by some as rich and resinous. This odor is the result of the interaction of various compounds, such as terpenes and aromatic alcohols.

[0003] Modern scientific research indicates that propolis contains a variety of active ingredients, including flavonoids, phenolic acids, and terpenes, making it a natural substance with antibacterial and anti-inflammatory properties. Flavonoids are one of the most important active ingredients in propolis, possessing strong antioxidant properties. Studies have shown that flavonoids can help scavenge free radicals in the body and reduce oxidative stress. Phenolic acids are also a key component of propolis, exhibiting antibacterial, anti-inflammatory, and antiviral properties. They can effectively inhibit the growth and reproduction of pathogens such as bacteria and viruses, and enhance the body's immunity. Terpenes also possess significant medicinal value, acting as antitussive, expectorant, and antiasthmatic agents. In addition to these three main components, propolis also contains a variety of amino acids, vitamins, and minerals, offering excellent health benefits and nutritional value. They play a vital role in disease treatment and daily life, earning it the nickname "purple gold."

[0004] However, although my country produces as much as 350 tons of propolis annually, most of it is exported as propolis raw material. The processing and utilization of propolis in China is very low, so research on propolis extraction technology is of great significance. Furthermore, the propolis products currently on the market are relatively simple, mostly appearing in the form of lozenges or soft capsules, which lack the fun of consumption. Therefore, the development of functional propolis foods with high bioavailability and good taste has broad market prospects. Summary of the Invention

[0005] The present invention aims to overcome the shortcomings of the prior art and provide a propolis-filled chocolate and a preparation method thereof. The present invention not only overcomes the edibility issues caused by the unpleasant flavor and poor taste of propolis itself, but also improves the extraction rate and bioavailability of the effective components of propolis.

[0006] To achieve the above object, the technical solution adopted by the present invention is:

[0007] In a first aspect, the present invention provides a propolis-filled chocolate, comprising a propolis fluid candy filling and dark chocolate, wherein the propolis fluid candy filling comprises the following components in percentage by mass:

[0008] Propolis extract 0.5-2.0%; compound sweetener 65-75%; compound colloid 0.8-1.2%; prebiotics 1.0-3.0%; fruit flavor 0.2-0.3%; honey flavor 0.02-0.06%; modified flavor 0.04-0.06%; sweet flavor 0.02-0.04%; the rest is water.

[0009] Preferably, the mass ratio of the propolis liquid candy center to the dark chocolate is (4-6):(4-6).

[0010] Preferably, the propolis fluid candy center comprises the following components in percentage by mass:

[0011] Propolis extract 2.0%; compound sweetener 75%; compound colloid 1.0%; prebiotic 1.0%; fruit flavor 0.3%; honey flavor 0.02%; modified flavor 0.06%; sweet flavor 0.03%; the rest is water.

[0012] Preferably, the dark chocolate comprises the following components in percentage by mass:

[0013] Cocoa liquor 60-65%; cocoa butter 10-15%; white sugar 20-25%; chocolate flavor 0.1-0.2%.

[0014] More preferably, the dark chocolate comprises the following components in percentage by mass:

[0015] Cocoa mass 62.85%; cocoa butter 12%; white sugar 25%; chocolate flavor 0.15%.

[0016] Preferably, the compound sweetener comprises glucose syrup, white sugar and sorbitol.

[0017] Preferably, the mass percentages of the glucose syrup, white sugar and sorbitol are 58.5%, 13.5% and 3.0% respectively.

[0018] Preferably, the composite colloid comprises pectin, agar, carrageenan and modified starch.

[0019] Preferably, the mass percentages of pectin, agar, carrageenan and modified starch are 0.625%, 0.125%, 0.125% and 0.125% respectively.

[0020] Preferably, the prebiotics include oligofructose and inulin.

[0021] Preferably, the mass percentages of the oligofructose and inulin are 0.5% and 0.5% respectively.

[0022] In a second aspect, the present invention further provides a method for preparing propolis-filled chocolate, comprising the following steps:

[0023] (1) freezing propolis, crushing, and sieving to obtain propolis powder; then adding the propolis powder to edible alcohol for extraction, concentrating under reduced pressure, and extracting in supercritical carbon dioxide to obtain a propolis extract;

[0024] (2) uniformly mixing the propolis extract, compound sweetener, compound colloid, prebiotics, fruit flavor, honey flavor, modified flavor, and sweet flavor to obtain a propolis liquid candy center;

[0025] (3) heating and melting the cocoa liquor and cocoa butter, then adding white sugar and chocolate essence and mixing evenly to obtain dark chocolate;

[0026] (4) Propolis-filled chocolate is made by combining propolis liquid candy filling and dark chocolate.

[0027] Preferably, in step (1), the particle size of the propolis powder is 60-80 mesh.

[0028] Preferably, in step (1), the extraction temperature is 45-55°C, the extraction pressure is 200-240 bar, the extraction outlet valve temperature is 90-100°C, and the extraction time is 20-40 min.

[0029] Compared with the prior art, the present invention has the following beneficial effects:

[0030] (1) The propolis-filled chocolate of the present invention has made innovations in the extraction method of the propolis active ingredients, the application form and the flavor and taste. It can effectively utilize the active ingredients in propolis to modify the taste and aroma of propolis and obtain a pleasant flavor.

[0031] (2) This invention innovatively combines propolis with chocolate. The resulting propolis-filled chocolate not only overcomes the unpleasant flavor and poor taste of propolis itself, but also improves the extraction rate and bioavailability of propolis' active ingredients. This propolis-filled chocolate enriches the existing propolis product market and provides valuable insights for the development of more propolis nutritional and health products. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Figure 1 The present invention is a flow chart of the preparation of the propolis-filled chocolate. DETAILED DESCRIPTION

[0033] In order to better illustrate the purpose, technical solutions and advantages of the present invention, the present invention will be further described below with reference to specific embodiments, but the protection scope and implementation methods of the present invention are not limited thereto.

[0034] Unless otherwise specified, the materials and reagents used in the following examples are commercially available.

[0035] 1. Source of raw material components

[0036] Propolis: a primary agricultural product produced in Qing'an County, Heilongjiang Province;

[0037] Pectin, carrageenan, and agar: Shanghai Beilian Biotechnology Co., Ltd.;

[0038] Modified starch: Dongguan Dongmei Food Co., Ltd.

[0039] Cocoa liquor: Changzhou Jie Ruixin Food Technology Co., Ltd.

[0040] Fruity flavor, honey flavor, modifying flavor, sweet flavor, chocolate flavor: Yadi Flavor (Guangzhou) Co., Ltd.

[0041] 2. Equipment manufacturer and model

[0042] Heating plate: C-MAG HP10; Electronic balance: SHINKO G323; Induction cooker: Midea, C21-WK2102; Constant temperature and humidity climate chamber: Shanghai Boxun BIC-300; Thermometer: HH314A;

[0043] Supercritical extractor: SFE-2, stainless steel supercritical extraction kettle, 50 mL;

[0044] Low-temperature coolant circulation pump: DW-2005; rotary evaporator: YRF-201D; constant temperature water bath: HH-2; fine grinder: JMJ20; refrigerator: Panasonic, BCD-284WPAC.

[0045] Example 1

[0046] A propolis-filled chocolate comprises a propolis fluid candy filling and dark chocolate, wherein the propolis fluid candy filling comprises the following components in percentage by mass:

[0047] Propolis extract 2.0%; compound sweetener 75%; compound colloid 1.0%; prebiotic 1.0%; fruit flavor 0.3%; honey flavor 0.02%; modified flavor 0.06%; sweet flavor 0.03%, the rest is water;

[0048] Wherein, the compound sweetener comprises 58.5% glucose syrup, 13.5% white sugar, and 3.0% sorbitol;

[0049] The composite colloid comprises 0.625% pectin, 0.125% agar, 0.125% carrageenan, and 0.125% modified starch;

[0050] The prebiotics include 0.5% fructooligosaccharides and 0.5% inulin.

[0051] The dark chocolate comprises the following components in percentage by mass:

[0052] Cocoa mass 62.85%; cocoa butter 12%; white sugar 25%; chocolate flavor 0.15%.

[0053] A method for preparing propolis-filled chocolate comprises the following steps:

[0054] (1) Preparation of propolis extract:

[0055] S1: Freeze progen gum at -18°C for 3 hours, then crush it to remove impurities such as bee corpses and sawdust, and then crush it with a grinder and sieve to 60 mesh to obtain progen gum powder;

[0056] S2: adding propolis powder to 75% edible alcohol by volume, where the mass of the edible alcohol is 10 times the mass of the propolis powder; then extracting under reflux at 80°C for 3 hours, and concentrating under reduced pressure at 60°C and -0.1 MPa using a rotary evaporator to obtain propolis extract a;

[0057] S3: Extracting the propolis extract a in supercritical carbon dioxide under the following process conditions: extraction temperature of 50°C, extraction pressure of 240 bar, extraction outlet valve temperature of 100°C, and extraction time of 30 min; obtaining the propolis extract b after extraction.

[0058] (2) Preparation of propolis fluid candy center:

[0059] Mix white sugar and compound colloid evenly, heat and dissolve until no obvious particles are left, then add glucose syrup, sorbitol and water, and cook until the soluble solid content is 78%. After slightly cooling, add propolis extract, prebiotics, and edible flavors (fruit flavor, honey flavor, modifying flavor, sweet flavor) and mix evenly. After cooling, the propolis liquid candy filling is obtained.

[0060] (3) Heat and melt the cocoa liquor and cocoa butter, then add the crushed white sugar, mix well and put into the fine grinder, add chocolate essence and grind it. After refining, heat preservation, temperature adjustment, pouring and vibration, dark chocolate is obtained.

[0061] (4) Pour the dark chocolate into a sauce shell, and after cooling, inject the propolis liquid candy into the center. After cooling, sealing the bottom, demoulding, and packaging, the propolis-filled chocolate is obtained.

[0062] Example 2

[0063] A method for preparing propolis-filled chocolate is different from that of Example 1 in that the preparation method of the propolis extract in step (1) is different. The specific steps are as follows:

[0064] S1: Freeze progen gum at -18°C for 3 hours, then crush it with a hammer to remove impurities such as bee corpses and sawdust, and then crush it with a grinder and sieve to 60 mesh to obtain progen gum powder;

[0065] S2: adding propolis powder to 75% edible alcohol by volume, where the mass of the edible alcohol is 10 times the mass of the propolis powder; then extracting under reflux at 80°C for 3 hours, and concentrating under reduced pressure at 60°C using a rotary evaporator to obtain propolis extract a;

[0066] S3: Propolis extract a was again added with 80% edible alcohol by volume, the mass of which was 10 times the mass of propolis powder; then, the extract was refluxed at 80°C for 3 hours, and the propolis extract c was obtained by concentrating under reduced pressure at 60°C using a rotary evaporator.

[0067] experiment

[0068] 1. Study the effects of different extraction methods on propolis extracts

[0069] By comparing the effects of different extraction methods on propolis extracts, the yields of propolis extracts obtained by two different extraction methods and the contents of flavonoids in the propolis extracts are shown in Table 1.

[0070] Table 1

[0071]

[0072] As can be seen from Table 1, the yield of propolis extract obtained by supercritical carbon dioxide extraction is higher than that by ethanol extraction, and the content of flavonoids in the propolis extract is also higher than that by ethanol extraction, indicating that supercritical carbon dioxide extraction of propolis extract has more advantages than ethanol extraction of propolis extract.

[0073] 2. Orthogonal experimental method to determine the process conditions for supercritical carbon dioxide extraction of propolis extract

[0074] On the basis of single factor, L9(3 4 ) Orthogonal experiment was conducted to study the effects of extraction temperature, extraction pressure, extraction outlet valve temperature and extraction time on the process of supercritical carbon dioxide extraction of propolis extract, and to determine the optimal process for extracting propolis extract. The factor level table is shown in Table 2.

[0075] Table 2

[0076] level A extraction temperature / ℃ B extraction pressure / bar C extraction outlet valve temperature / ℃ D extraction time / min 1 50 200 90 20 2 55 220 95 25 3 60 240 100 30

[0077] The extraction temperature, extraction pressure, extraction outlet valve temperature and extraction time were studied through single factor experiments, and the extraction temperature was determined to be 50-60℃, the extraction pressure was 200-240bar, the extraction outlet valve temperature was 90-100℃ and the extraction time was 20-30min.

[0078] Based on the results of the single-factor experiment, a four-factor three-level orthogonal experiment was designed to obtain the extraction rate of propolis extract. The extraction results are shown in Table 3.

[0079] Table 3

[0080]

[0081]

[0082] Table 3 shows that the factors influencing supercritical CO2 extraction of propolis extract are as follows: extraction temperature > extraction time > extraction pressure > extraction outlet valve temperature. Furthermore, the extraction efficiency of supercritical CO2 extraction of propolis is highest when the extraction temperature is 50°C, the extraction pressure is 240 bar, the extraction outlet valve temperature is 100°C, and the extraction time is 30 minutes. This indicates that combining edible alcohol extraction with supercritical CO2 extraction of propolis extract can not only shorten the extraction time but also improve the extraction yield of propolis extract.

[0083] 3. Orthogonal experimental method to determine the best formula of propolis liquid candy filling

[0084] The sensory evaluation method was used to evaluate the propolis liquid candy fillings. The propolis liquid candy fillings produced by each experimental scheme were evaluated by a professional evaluation team composed of 20 professionals (the professional team had undergone long-term sensory evaluation training such as taste and smell and was professional). The appearance, overall flavor, and taste stability indicators were used for evaluation. The scoring criteria and weights are shown in Table 4 (the full score is 100 points).

[0085] Table 4

[0086] index Scoring Criteria Score Appearance Clear and transparent, without impurities 10 Overall flavor Characteristic aroma, no odor 70 Taste Smooth, with a certain bursting feeling 20

[0087] On the basis of single factor, L9(3 4) Orthogonal experiments were conducted to study the effects of the addition amounts of propolis extract, compound sweeteners (glucose syrup added at 58.5%, white sugar added at 13.5%, and sorbitol added at 3.0%), compound colloids (pectin added at 0.625%, agar added at 0.125%, carrageenan added at 0.125%, and modified starch added at 0.125%), and prebiotics (fructooligosaccharides added at 0.5%, and inulin added at 0.5%) on the core structure of propolis liquid candy, and the optimal addition amount was confirmed. The factor level table is shown in Table 5.

[0088] Table 5

[0089]

[0090]

[0091] Through single factor experiments, the addition amounts of propolis extract, compound sweetener, compound colloid and prebiotics were studied, and it was confirmed that the addition amount of propolis extract was 0.5-2.0%, the addition amount of compound sweetener was 65-75%, the addition amount of compound colloid was 0.8-1.2% and the addition amount of prebiotics was 1.0-3.0%.

[0092] Based on the results of the single-factor experiment, a four-factor three-level experiment was designed, and the sensory evaluation of the experimental propolis liquid candy filling was conducted. The results are shown in Table 6.

[0093] Table 6

[0094]

[0095] Table 6 shows that the factors influencing the flavor of propolis liquid candy fillings follow the order: compound sweetener > compound colloid > propolis extract > prebiotics. Furthermore, the optimal formulation for propolis liquid candy is achieved when the compound sweetener is 75%, the compound colloid is 1.0%, the propolis extract is 2.0%, and the prebiotic is 1.0%.

[0096] 4. Orthogonal experimental method to determine the flavor optimization scheme of propolis liquid candy filling

[0097] On the basis of single factor, L9(3 4 ) Orthogonal experiment was conducted to study the effect of the addition amount of fruit flavor, honey flavor, modified flavor and sweet flavor on the flavor of propolis liquid candy filling, and the optimal addition amount was determined. The factor level table is shown in Table 7.

[0098] Table 7

[0099]

[0100] The sensory evaluation criteria were used to evaluate different flavor blends. The criteria are detailed in Table 4.

[0101] Through single-factor experiments, the addition amounts of fruit flavor, honey flavor, modifying flavor and sweet flavor were studied, and it was confirmed that the addition amount of fruit flavor was 0.2-0.3%, the addition amount of honey flavor was 0.02-0.06%, the addition amount of modifying flavor was 0.04-0.06% and the addition amount of sweet flavor was 0.02-0.04%.

[0102] Based on the results of the single-factor experiment, a four-factor three-level experiment was designed, and the sensory evaluation of the experimental propolis liquid candy filling was conducted. The results are shown in Table 8.

[0103] Table 8

[0104]

[0105]

[0106] Table 8 shows that the factors influencing the flavor of propolis liquid candy fillings ranked in the order: fruit flavor > modifying flavor > sweet flavor > honey flavor. Furthermore, the optimal flavor optimization solution was achieved when the fruit flavor addition level was 0.30%, honey flavor 0.02%, modifying flavor 0.06%, and sweet flavor 0.03%.

[0107] 5. Control experiment to study the optimal ratio of propolis liquid candy filling and dark chocolate

[0108] The sensory evaluation of the present invention includes taste evaluation, flavor evaluation, and preference evaluation. The taste evaluation is mainly used to determine the taste of the propolis liquid candy filling and the optimal ratio of the propolis liquid candy filling to dark chocolate. The flavor evaluation is mainly used to select the optimal flavor combination and stability of the propolis liquid candy filling and dark chocolate. The preference evaluation is mainly used to determine the overall preference of the propolis-filled chocolate filling.

[0109] By designing a control group, we explored the amount of propolis liquid candy added as the center and the amount of dark chocolate added as the shell to determine the optimal ratio.

[0110] The sensory evaluation criteria were used to evaluate the prepared propolis-filled chocolates. The criteria are detailed in Table 9.

[0111] Table 9

[0112] index Scoring Criteria Score Appearance The chocolate surface is shiny and has no cracks 30 Overall flavor Characteristic aroma, no odor 40 Taste The chocolate is smooth and has a bursting feeling when bitten 30

[0113] Propolis liquid candy center and dark chocolate were mixed in a certain proportion to make propolis-filled chocolate. The sensory evaluation results are shown in Table 10.

[0114] Table 10

[0115]

[0116]

[0117] It can be seen from Table 10 that the optimal ratio of propolis liquid candy core to dark chocolate is 4:6.

[0118] 6. Controlled experiment to study the effect of flavors on the shelf life of propolis-filled chocolate

[0119] By designing a control group, the effects of modified flavors and sweet flavors on the shelf life of propolis-filled chocolate were explored.

[0120] The effects of modified and sweet flavorings on the shelf life of propolis-filled chocolate were investigated. A control group was left without modified or sweet flavorings. The resulting products were placed in a constant humidity and incubator at 37°C and 75% humidity to simulate shelf life changes. The products were then incubated for 5, 7, 9, and 13 days, respectively. Sensory evaluation criteria were used for evaluation. Detailed scoring criteria are shown in Table 9. The sensory evaluation results are shown in Table 11.

[0121] Table 11

[0122]

[0123] Table 11 shows that propolis-filled chocolates with both a modifier and sweetener scored higher overall and maintained a good flavor even after 13 days of storage. Candies with either a modifier or sweetener significantly improved overall flavor and were more palatable. The propolis-filled chocolates with only a modifier experienced relatively little change in taste compared to those with only a sweetener. Propolis-filled chocolates without either a modifier or sweetener scored lower overall, with a significant flavor decline after 5 days of storage. This demonstrates that modifier and sweeteners significantly enhance the flavor of propolis-filled chocolates, ensuring they retain their good flavor throughout shelf life and improving flavor stability.

[0124] In summary, the present invention selects extraction temperature, extraction pressure, extraction outlet valve temperature and extraction time through orthogonal experimental method on the basis of single factor experiment to study the optimal process of supercritical carbon dioxide extraction of propolis extract, which can effectively extract the bioactive components in propolis.

[0125] The present invention selects propolis extract, compound sweetener, compound colloid and prebiotics to determine the optimal formula of propolis liquid candy center through orthogonal experiment method on the basis of single factor experiment. By making propolis extract into liquid candy as chocolate center part and adding prebiotic ingredients, the functional properties of the candy can be enriched.

[0126] The invention selects fruit flavor, honey flavor, modifying flavor and sweet flavor to study the optimal flavor scheme through orthogonal experiment method on the basis of single factor experiment. The flavor has good stability and soft and natural aroma, and can better modify the taste and aroma of propolis-filled chocolate.

[0127] The invention selects cocoa liquor, cocoa butter, white sugar and chocolate essence to prepare dark chocolate; combines propolis liquid candy center and dark chocolate to prepare the optimal ratio of propolis center chocolate, can ensure the flavor stability during the shelf life, and is deeply loved by everyone.

[0128] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the essence and scope of the technical solutions of the present invention.

Claims

1. A propolis-filled chocolate, characterized in that: The propolis candy comprises a propolis fluid candy center and dark chocolate, wherein the propolis candy center comprises the following components in percentage by mass: Propolis extract 0.5-2.0%; compound sweetener 65-75%; compound colloid 0.8-1.2%; prebiotics 1.0-3.0%; fruit flavor 0.2-0.3%; honey flavor 0.02-0.06%; modified flavor 0.04-0.06%; sweet flavor 0.02-0.04%; the rest is water.

2. The propolis-filled chocolate according to claim 1, wherein: The mass ratio of the propolis fluid candy center and the dark chocolate is (4-6):(4-6).

3. The propolis-filled chocolate according to claim 1, wherein: The propolis fluid candy center comprises the following components in percentage by mass: Propolis extract 2.0%; compound sweetener 75%; compound colloid 1.0%; prebiotic 1.0%; fruit flavor 0.3%; honey flavor 0.02%; modified flavor 0.06%; sweet flavor 0.03%; the rest is water.

4. The propolis-filled chocolate according to claim 1, wherein: The dark chocolate comprises the following components in percentage by mass: Cocoa mass 60-65%; cocoa butter 10-15%; white sugar 20-25%; chocolate flavor 0.1-0.2%.

5. The propolis-filled chocolate according to claim 1, wherein: The compound sweetener comprises glucose syrup, white sugar and sorbitol.

6. The propolis-filled chocolate according to claim 1, wherein: The composite colloid comprises pectin, agar, carrageenan and modified starch.

7. The propolis-filled chocolate according to claim 1, wherein: The prebiotics include oligofructose and inulin.

8. The method for preparing the propolis-filled chocolate according to any one of claims 1 to 7, characterized in that: The following steps are involved: (1) freezing propolis, crushing, and sieving to obtain propolis powder; then adding the propolis powder to edible alcohol for extraction, concentrating under reduced pressure, and extracting in supercritical carbon dioxide to obtain a propolis extract; (2) uniformly mixing the propolis extract, compound sweetener, compound colloid, prebiotics, fruit flavor, honey flavor, modified flavor, and sweet flavor to obtain a propolis liquid candy center; (3) heating and melting the cocoa liquor and cocoa butter, then adding white sugar and chocolate essence and mixing evenly to obtain dark chocolate; (4) Propolis-filled chocolate is made by combining propolis liquid candy filling and dark chocolate.

9. The method for preparing propolis-filled chocolate according to claim 8, wherein: In the step (1), the particle size of the propolis powder is 60-80 mesh.

10. The method for preparing propolis-filled chocolate according to claim 8, wherein: In the step (1), the extraction temperature is 45-55° C., the extraction pressure is 200-240 bar, the extraction outlet valve temperature is 90-100° C., and the extraction time is 20-40 min.

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