Chocolate rich in calcium and vitamin D and preparation method thereof

Abstract

The invention is suitable for the technical field of chocolate, and provides chocolate rich in calcium and vitamin D. The chocolate comprises cocoa solids, a functional sweetening agent, milk powder, calcium salt, phospholipid and nutrient substances, and the nutrient substances comprise mushroom vitamin D grease and hydrolyzed yolk powder.The calcium content of the product is larger than or equal to 3330 mg / 100 g, and the calcium content of the product is larger than or equal to 330 mg / 100 g. The content of vitamin D is more than or equal to 65.1 mu g / 100g, and sucrose is replaced by a functional sweetening agent, so that zero sucrose is realized; pure cocoa raw materials and 0 trans fatty acid are used; the high cocoa content can effectively cover bad flavor of mineral substances, additives such as essence, pigment and colloid do not need to be added, the product is smooth and fine in taste and has no difference with commercially available high-quality milk chocolate, the product form is chocolate loved by children, the compliance is high, the caffeine content is extremely low (0.4 mg / block) and is far lower than the upper intake limit of the children, and the product is safe to eat; the effects of promoting physical development and skeletal development are better than those of commercially available pure milk.

Description

Technical Field

[0001] This invention belongs to the field of chocolate technology, and in particular relates to a chocolate rich in calcium and vitamin D and its preparation method. Background Technology

[0002] Existing calcium supplements often cause children to resist them due to the unpleasant taste of calcium itself. Some products rely on various additives for flavoring, which can also negatively impact children's health.

[0003] Children love chocolate, but many parents are reluctant to let their children eat it. This is because traditional chocolates generally contain large amounts of refined sugar, which is detrimental to children's dental health; many also use cheap cocoa butter substitutes, which may affect children's health.

[0004] Chinese patent CN116473147A discloses a nutritional chocolate product and its manufacturing method. It uses polydextrose and sugar alcohols instead of white sugar and glucose, employs a pure cocoa formula, and enhances the calcium and other nutrient content through dairy products. While its calcium content is greater than 300mg / 100g, which is better than ordinary chocolates on the market, it is still lower than calcium supplements. The normal amount of chocolate consumed may not meet the daily calcium requirements of children (the recommended daily calcium intake for children and adolescents aged 4-18 is 600mg-1000mg).

[0005] Chinese patent CN119404922A discloses a nutritional supplement composition containing multiple vitamins and minerals. The core is made by mixing dark chocolate, calcium carbonate, and other vitamins and minerals, then coating the mixture to obtain a sugar-coated product. While its calcium content is relatively high, the outer coating results in a significantly different taste compared to regular chocolate. Furthermore, the use of dark chocolate as a carrier suggests a potentially high caffeine content, making it unsuitable for children.

[0006] In response to the problems of poor taste and excessive additives in children's calcium supplements, and the fact that existing chocolate products generally contain large amounts of sugar and cocoa butter substitutes which are not good for children's health, this paper proposes a healthy and nutritious chocolate that uses 0 sucrose and pure cocoa ingredients as a carrier and only adds nutrients such as calcium and vitamin D, without adding large amounts of flavorings, colorings and other additives. Summary of the Invention

[0007] This invention provides a chocolate rich in calcium and vitamin D and its preparation method, aiming to solve the problems of poor taste and excessive addition of white sugar in existing children's calcium supplements, as well as the problems of excessive sugar and cocoa butter substitutes in existing chocolate products, which are detrimental to children's health.

[0008] The present invention is achieved as follows: a chocolate rich in calcium and vitamin D, comprising the following ingredients in parts by weight: 23-45 parts cocoa solids, 20-40 parts functional sweeteners, 15-25 parts milk powder, 12-13 parts calcium salts, 0.5 parts phospholipids, and nutrients, wherein the nutrients include 0.5 parts mushroom vitamin D oil and 0.02 parts hydrolyzed egg yolk powder.

[0009] Preferably, the ingredients include the following raw materials in parts by weight: 28-40 parts cocoa solids, 25-35 parts functional sweeteners, 18-22 parts milk powder, 12.2-12.8 parts calcium salts, 0.5 parts phospholipids, and nutrients, wherein the nutrients include 0.5 parts mushroom vitamin D oil and 0.02 parts hydrolyzed egg yolk powder.

[0010] Preferably, the ingredients include the following by weight: 34 parts cocoa solids, 30 parts functional sweetener, 20 parts milk powder, 12.5 parts calcium salt, 0.5 parts phospholipid, and nutrients, wherein the nutrients include 0.5 parts mushroom vitamin D oil and 0.02 parts hydrolyzed egg yolk powder.

[0011] Preferably, the cocoa solids include, but are not limited to, at least two of cocoa butter, cocoa liquor, and cocoa powder.

[0012] Preferably, the functional sweetener includes, but is not limited to, one or more of trehalose, maltitol, isomaltitol, lactitol, erythritol, xylitol, sorbitol, polydextrose, resistant dextrin, inulin, fructooligosaccharides, and L-arabinose.

[0013] Preferably, the calcium salt includes, but is not limited to, one or more of the following: milk mineral salts, tricalcium phosphate, calcium citrate, calcium lactate, calcium citrate-malate, calcium carbonate, and seaweed calcium.

[0014] Preferably, the nutrients also include one or more of vitamin D, vitamin K, whey protein, colostrum basic protein, casein phosphopeptide, γ-aminobutyric acid, and hydrolyzed egg yolk powder.

[0015] Preferably, the calcium salt is pretreated before use, and the pretreatment method is as follows: Prepare 1.0-2.5 parts casein phosphopeptide (CPP), 10-20 parts porous starch carrier, and an appropriate amount of deionized water by weight. Dissolve calcium salt and CPP in an appropriate amount of deionized water at 40-50°C, stir until completely dissolved to form a homogeneous solution, and control the total amount of solution to be able to be completely adsorbed by 10-20 parts of porous starch. The above calcium-CPP mixed solution was mixed with the porous starch carrier in a reactor and stirred at 30-60 rpm for 40-80 minutes at 35-45°C to ensure that the solution was fully adsorbed into the starch micropores to form a wet material. Transfer the wet material to a vacuum drying oven at a temperature of 55-65°C and a vacuum degree of -0.08MPa to -0.1MPa until the moisture content is ≤5%. The dried lumps were crushed using a universal pulverizer and passed through an 80-120 mesh sieve to obtain a pretreated calcium complex with good flowability.

[0016] The porous starch carrier is made of natural corn starch or cassava starch, which is formed into a porous honeycomb structure by an instantaneous high-temperature spraying process. The processing temperature is 160-200°C and the processing time is 3-8 seconds.

[0017] Physical flavor locking: The porous structure physically isolates calcium ions, solving the problem of the bitter taste of calcium at its source.

[0018] Sequential release: Porous starch granules break down and release calcium in gastric acid, forming a fast-slow release pattern with directly added calcium supplements, which may be beneficial for absorption.

[0019] CPP can form a soluble complex with calcium ions in the intestine, preventing calcium precipitation and greatly improving the bioavailability of calcium. It forms a complete "absorption-transport-deposition" chain with vitamin D (which promotes calcium absorption) and hydrolyzed egg yolk powder (which promotes calcium deposition), producing a significant synergistic effect.

[0020] Preferably, the chocolate is coated with a functional coating layer, which is composed of the following components: food-grade shellac or polyvinyl alcohol, vitamin K2, and silicon dioxide, and the weight of the coating layer accounts for 5%-10% of the total weight of the chocolate unit; Specifically, the composition and ratio range of the coating layer are as follows: Film-forming agent: food-grade shellac or polyvinyl alcohol (PVA), accounting for 50%-70% of the dry weight of the coating layer.

[0021] Active ingredient: Vitamin K2 (MK-7), accounting for 5%-15% of the dry weight of the coating layer.

[0022] Anti-caking agent: silica, accounting for 1%-5% of the dry weight of the coating layer.

[0023] Other excipients: Glycerin (balance).

[0024] The coating process is as follows: Slowly add shellac or PVA to a certain amount of purified water at 60-70°C and stir until completely dissolved.

[0025] After the solution has cooled to room temperature (~25°C), add vitamin K2 (pre-dispersed with a small amount of ethanol), silicon dioxide and glycerin in sequence, and stir continuously for 30-60 minutes to form a uniform suspension. The solid content of the coating solution should be controlled at 10%-20%.

[0026] Use a high-efficiency coating pan or fluidized bed coating machine. The inlet air temperature is 30-40°C (strictly control the low temperature to protect the activity of VK2). The pan rotation speed / fluidization air volume is set to ensure good tumbling and fluidization of the chocolate core. The spray gun pressure / rate is set to ensure uniform atomization and no sticking. Continuously dry during the coating process until the coating layer weight gain reaches the target value (5%-10%) and the surface is smooth and flat.

[0027] The vitamin K2 in the outer coating acts as a "guide" for calcium ions to enter the bones, activating osteocalcin. It is released and absorbed before the calcium and vitamin D in the inner coating, preparing the body for calcium utilization and greatly improving the targeting and efficiency of calcium supplementation.

[0028] Enhancing stability and user experience: The coating layer effectively prevents the core from absorbing moisture, oxidizing, and migrating flavors, extending product shelf life. Furthermore, the coating layer is the first thing the product comes into contact with upon consumption, providing a different taste experience or further masking any potential unpleasant flavors.

[0029] The present invention also provides a method for preparing the above-mentioned calcium- and vitamin D-rich chocolate, comprising the following steps: 1) Melting: Weigh out cocoa solids and melt them to obtain a molten product; 2) Mixing: Add all ingredients except mushroom vitamin D oil to the above melt and mix thoroughly at 40-50℃; 3) Refining: Grinding and refining for more than 48 hours to achieve a chocolate fineness of 25 microns; 4) Keep warm: Keep warm at 35-40℃, add mushroom vitamin D oil and stir for 2-3 hours; 5) Filtration: Use a 40-mesh sieve to filter the slurry; 6) Tempering: Tempering the chocolate mixture; 7) Casting and molding: Pour the chocolate paste into the mold at 30-31℃, ensuring that each piece of chocolate weighs 5g; 8) Cooling and demolding: Demold and package after cooling.

[0030] Preferably, the refining process in step 3) is divided into two stages: first, refining at 45-50℃ for 24 hours, and then refining at 55-60℃ for 24-48 hours. The low temperature in the first stage is conducive to the initial dispersion and wetting of solids such as milk powder and sugar alcohols, avoiding protein denaturation. The increased temperature in the second stage can more effectively remove volatile undesirable acidic and astringent substances from the chocolate syrup, while making the cocoa flavor richer and more rounded. This process can significantly improve the smoothness and flavor purity of the product.

[0031] Preferably, the stirring in step 4) is carried out under vacuum conditions of -0.09MPa to -0.1MPa. High vacuum homogenization can prevent the degradation of heat-sensitive and easily oxidized components such as vitamin D during long-term stirring to the greatest extent. At the same time, it can remove microbubbles in the slurry, making the product structure denser, the taste more delicate, and the appearance brighter.

[0032] Compared with the prior art, the embodiments of this application have the following main advantages: High nutritional density: The product contains ≥3330mg of calcium / 100g and ≥65.1μg of vitamin D / 100g. Each 5g of product can provide 166.5mg of calcium and 130IU of vitamin D. Consuming 1-2 pieces daily can meet children's calcium needs, and the content is comparable to that of professional calcium supplements.

[0033] Superior taste and healthy formula: Functional sweeteners replace sucrose, achieving 0 sucrose; pure cocoa raw materials are used, with 0 trans fatty acids; the high cocoa content effectively masks the unpleasant flavors of minerals, eliminating the need for added flavorings, colorings, colloids, and other additives. The product has a silky and delicate taste, indistinguishable from commercially available premium milk chocolate.

[0034] Convenient and safe to consume: The product comes in a chocolate form that children love, leading to high compliance. It contains extremely low levels of caffeine (0.4mg / piece), far below the upper limit for children's intake, making it safe for consumption.

[0035] Promotes physical and skeletal development: It has the effect of promoting physical and skeletal development, specifically by increasing the body length of zebrafish and increasing the fluorescence intensity of the zebrafish skull, and its effect is better than that of commercially available pure milk. Attached Figure Description

[0036] Figure 1 This is a flowchart of a method for preparing a chocolate rich in calcium and vitamin D provided by the present invention.

[0037] Figure 2 This is a flowchart of another preparation method for a chocolate rich in calcium and vitamin D provided by the present invention.

[0038] Figure 3 This is a diagram showing the body length of the zebrafish after the experiment.

[0039] Figure 4 The diagram shows the effects of commercially available pure milk and the chocolate of this invention on promoting physical development.

[0040] Figure 5 This is a fluorescence intensity map of zebrafish skulls after the experiment.

[0041] Figure 6 The diagram shows the bone development effects of commercially available pure milk and the chocolate of this invention. Detailed Implementation

[0042] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs; the terminology used herein in the specification of the application is for the purpose of describing particular embodiments only and is not intended to be limiting of the application; the terms "comprising" and "having," and any variations thereof, in the specification, claims, and foregoing drawings of this application are intended to cover non-exclusive inclusion. The terms "first," "second," etc., in the specification, claims, or foregoing drawings of this application are used to distinguish different objects, not to describe a particular order.

[0043] In this document, the term "embodiment" means that a particular feature, structure, or characteristic described in connection with an embodiment may be included in at least one embodiment of this application. The appearance of this phrase in various places throughout the specification does not necessarily refer to the same embodiment, nor is it a separate or alternative embodiment mutually exclusive with other embodiments. It will be explicitly and implicitly understood by those skilled in the art that the embodiments described herein can be combined with other embodiments.

[0044] Example 1 This invention provides a chocolate rich in calcium and vitamin D, comprising the following ingredients in parts by weight: 20 parts cocoa butter, 3 parts cocoa liquor, 20 parts functional sweetener, 15 parts milk powder, 12 parts calcium salt, 0.5 parts mushroom vitamin D oil, 0.02 parts hydrolyzed egg yolk powder, and 0.5 parts phospholipids.

[0045] The functional sweeteners include, but are not limited to, one or more of trehalose, maltitol, isomaltitol, lactitol, erythritol, xylitol, sorbitol, polydextrose, resistant dextrin, inulin, fructooligosaccharides, and L-arabinose. In this embodiment, maltitol is used.

[0046] In this embodiment, the calcium salt includes, but is not limited to, one or more of the following: milk mineral salt, tricalcium phosphate, calcium citrate, calcium lactate, calcium citrate malate, calcium carbonate, and seaweed calcium. In this embodiment, milk mineral salt is used.

[0047] like Figure 1 As shown, its preparation method includes the following steps: 1) Melting: Weigh out cocoa liquor and cocoa butter, melt them to obtain a molten substance; 2) Mixing: Add all ingredients except mushroom vitamin D oil to the above melt and mix thoroughly at 45°C; 3) Refining: Grinding and refining for more than 48 hours to achieve a chocolate fineness of 25 microns; 4) Keep warm: Keep warm at 35℃, add mushroom vitamin D oil and stir for 2.5 hours; 5) Filtration: Use a 40-mesh sieve to filter the slurry; 6) Tempering: Tempering the chocolate mixture; 7) Casting and molding: Pour the chocolate syrup into the mold at 30.5℃, ensuring that each piece of chocolate weighs 5g; 8) Cooling and demolding: Demold and package after cooling.

[0048] Example 2 The difference between this embodiment and Embodiment 1 is that it includes the following raw materials in parts by weight: 25 parts cocoa butter, 3.5 parts cocoa liquor, 25 parts functional sweetener, 18 parts milk powder, 12.2 parts calcium salt, 0.5 parts mushroom vitamin D oil, 0.02 parts hydrolyzed egg yolk powder, and 0.5 parts phospholipid. In this embodiment, the functional sweetener is xylitol, and the calcium salt is calcium citrate.

[0049] Example 3 The difference between this embodiment and Embodiment 1 is that it includes the following raw materials in parts by weight: 30 parts cocoa butter, 4 parts cocoa liquor, 30 parts functional sweetener, 20 parts milk powder, 12.5 parts calcium salt, 0.5 parts mushroom vitamin D oil, 0.02 parts hydrolyzed egg yolk powder, and 0.5 parts phospholipid. In this embodiment, the functional sweetener is sorbitol, and the calcium salt is calcium citrate malate.

[0050] Example 4 The difference between this embodiment and Embodiment 1 is that it includes the following raw materials in parts by weight: 35 parts cocoa butter, 4.5 parts cocoa liquor, 35 parts functional sweetener, 22 parts milk powder, 12.8 parts calcium salt, 0.5 parts mushroom vitamin D oil, 0.02 parts hydrolyzed egg yolk powder, and 0.5 parts phospholipid. In this embodiment, the functional sweetener is erythritol, and the calcium salt is seaweed calcium.

[0051] Example 5 The difference between this embodiment and Embodiment 1 is that it includes the following raw materials in parts by weight: 40 parts cocoa butter, 5 parts cocoa liquor, 40 parts functional sweetener, 25 parts milk powder, 13 parts calcium salt, 0.5 parts mushroom vitamin D oil, 0.02 parts hydrolyzed egg yolk powder, and 0.5 parts phospholipid. In this embodiment, the functional sweetener is L-arabinose, and the calcium salt is tricalcium phosphate.

[0052] Example 6 This invention provides a chocolate rich in calcium and vitamin D, comprising the following ingredients in parts by weight: 20 parts cocoa butter, 3 parts cocoa liquor, 20 parts functional sweetener, 15 parts milk powder, 12 parts calcium salt, 0.5 parts mushroom vitamin D oil, 0.02 parts hydrolyzed egg yolk powder, and 0.5 parts phospholipids.

[0053] The functional sweeteners include, but are not limited to, one or more of trehalose, maltitol, isomaltitol, lactitol, erythritol, xylitol, sorbitol, polydextrose, resistant dextrin, inulin, fructooligosaccharides, and L-arabinose. In this embodiment, maltitol is used.

[0054] In this embodiment, the calcium salt includes, but is not limited to, one or more of the following: milk mineral salt, tricalcium phosphate, calcium citrate, calcium lactate, calcium citrate malate, calcium carbonate, and seaweed calcium. In this embodiment, milk mineral salt is used.

[0055] Furthermore, the calcium salt is pretreated before use, and the pretreatment method is as follows: Prepare 1.75 parts casein phosphopeptide (CPP), 15 parts porous starch carrier, and an appropriate amount of deionized water by weight. Dissolve calcium salt and CPP in an appropriate amount of deionized water at 45°C, stir until completely dissolved to form a homogeneous solution, and control the total amount of solution to a level that can be completely adsorbed by 15 parts of porous starch. The above calcium-CPP mixed solution was mixed with the porous starch carrier in a reactor and stirred at 45 rpm for 60 minutes at 40°C to ensure that the solution was fully adsorbed into the starch micropores to form a wet material. Transfer the wet material to a vacuum drying oven at 60°C and a vacuum of -0.09 MPa until the moisture content is ≤5%. The dried lumps were crushed using a universal pulverizer and passed through a 100-mesh sieve to obtain a pretreated calcium complex with good flowability.

[0056] The porous starch carrier is made of natural corn starch or cassava starch, which is formed into a porous honeycomb structure by an instantaneous high-temperature spraying process. The processing temperature is 180°C and the processing time is 5 seconds.

[0057] like Figure 2As shown, its preparation method includes the following steps: 1) Melting: Weigh out cocoa liquor and cocoa butter, melt them to obtain a molten substance; 2) Mixing: Add all ingredients except mushroom vitamin D oil to the above melt and mix thoroughly at 45°C; 3) Refining: First refine at 45-50℃ for 24 hours, then refine at 55-60℃ for 24-48 hours; 4) Heat preservation: Keep warm at 35℃, add mushroom vitamin D oil, and stir for 2.5 hours under vacuum conditions of -0.09MPa to -0.1MPa; 5) Filtration: Use a 40-mesh sieve to filter the slurry; 6) Tempering: Tempering the chocolate mixture; 7) Casting and molding: Pour the chocolate syrup into the mold at 30.5℃, ensuring that each piece of chocolate weighs 5g; 8) Cooling and demolding: Demold after cooling; 9) Coating: A functional coating layer is applied to the outside.

[0058] Specifically, the composition and ratio range of the coating layer are as follows: Film-forming agent: food-grade shellac or polyvinyl alcohol (PVA), accounting for 60% of the dry weight of the coating layer.

[0059] Active ingredient: Vitamin K2 (MK-7), accounting for 10% of the dry weight of the coating layer.

[0060] Anti-caking agent: silica, accounting for 3% of the dry weight of the coating layer.

[0061] Other excipients: glycerin 27%.

[0062] The preparation of the coating solution and the coating process are as follows: Preparation of coating solution: Slowly add shellac or PVA to a certain amount of purified water at 65°C and stir until completely dissolved.

[0063] After the solution has cooled to room temperature (~25°C), vitamin K2 (pre-dispersed with a small amount of ethanol), silica and glycerin are added in sequence, and the mixture is stirred continuously for 45 minutes to form a uniform suspension. The solid content of the coating solution is controlled at 15%.

[0064] Coating process: Use a high-efficiency coating pan or fluidized bed coating machine. The inlet air temperature is 35°C (strictly control the low temperature to protect the activity of VK2). The pan rotation speed / fluidization air volume is set to ensure good tumbling and fluidization of the chocolate core. The spray gun pressure / rate is set to ensure uniform atomization and no sticking. Continuously dry during the coating process until the coating layer gains 8% in weight and the surface is smooth and flat.

[0065] The beneficial effects of this embodiment are as follows: Flavor Masking System: This system innovatively employs a dual flavor-masking strategy of "physical isolation + chemical encapsulation." First, a "porous starch-CPP-calcium" adsorbent is prepared, utilizing the micropores of the porous starch to physically isolate calcium ions from the taste buds, significantly reducing off-flavors at their source. Second, a two-stage variable-temperature refining process effectively removes volatile unpleasant flavor substances from the chocolate syrup during the second-stage heating phase, while simultaneously enriching the natural, rich flavor of cocoa and chemically covering and modifying any remaining trace amounts of off-flavors. These two methods work synergistically to completely mask the unpleasant flavors caused by extremely high calcium content without the need for added artificial flavorings.

[0066] Texture Maintenance System: The two-stage refining process and high-vacuum homogenization process play a crucial role in addressing the texture degradation caused by high solids content. Thorough refining ensures that all solid particles reach an extremely fine particle size (<25μm), which is fundamental to achieving a silky smooth texture. High-vacuum stirring effectively removes air bubbles trapped in the slurry due to the addition of a large amount of powder, resulting in a denser chocolate texture, better shine, and a refined texture.

[0067] Nutritional Protection and Functional Synergistic System: The low-temperature vacuum homogenization process maximizes the protection of heat-sensitive mushroom vitamin D oils from oxidation and degradation. More importantly, the CPP, VD, hydrolyzed egg yolk powder, and pretreated calcium in the formula form a highly efficient chain in the human body that promotes absorption (CPP and VD) - aids transport (VD) - facilitates deposition (hydrolyzed egg yolk powder), producing a synergistic biological effect.

[0068] Example 7 The difference between this embodiment and Embodiment 6 is that it includes the following raw materials in parts by weight: 25 parts cocoa butter, 3.5 parts cocoa liquor, 25 parts functional sweetener, 18 parts milk powder, 12.2 parts calcium salt, 0.5 parts mushroom vitamin D oil, 0.02 parts hydrolyzed egg yolk powder, and 0.5 parts phospholipid. In this embodiment, the functional sweetener is xylitol, and the calcium salt is calcium citrate.

[0069] Example 8 The difference between this embodiment and Embodiment 6 is that it includes the following raw materials in parts by weight: 30 parts cocoa butter, 4 parts cocoa liquor, 30 parts functional sweetener, 20 parts milk powder, 12.5 parts calcium salt, 0.5 parts mushroom vitamin D oil, 0.02 parts hydrolyzed egg yolk powder, and 0.5 parts phospholipid. In this embodiment, the functional sweetener is sorbitol, and the calcium salt is calcium citrate malate.

[0070] Example 9 The difference between this embodiment and Embodiment 6 is that it includes the following raw materials in parts by weight: 35 parts cocoa butter, 4.5 parts cocoa liquor, 35 parts functional sweetener, 22 parts milk powder, 12.8 parts calcium salt, 0.5 parts mushroom vitamin D oil, 0.02 parts hydrolyzed egg yolk powder, and 0.5 parts phospholipid. In this embodiment, the functional sweetener is erythritol, and the calcium salt is seaweed calcium.

[0071] Example 10 The difference between this embodiment and Embodiment 6 is that it includes the following raw materials in parts by weight: 40 parts cocoa butter, 5 parts cocoa liquor, 40 parts functional sweetener, 25 parts milk powder, 13 parts calcium salt, 0.5 parts mushroom vitamin D oil, 0.02 parts hydrolyzed egg yolk powder, and 0.5 parts phospholipid. In this embodiment, the functional sweetener is L-arabinose, and the calcium salt is tricalcium phosphate.

[0072] Comparative Example 1: Compared with Example 6, the pretreatment step of calcium salt was omitted, and equal amounts of untreated milk mineral salt and CPP powder were directly mixed.

[0073] Comparative Example 2: Compared with Example 6, the coating layer was omitted, and vitamin K2 was directly mixed into the chocolate core.

[0074] Comparative Example 3: Compared with Example 6, CPP was omitted in the pretreatment step, and only porous starch adsorption of calcium salt was performed.

[0075] Effect verification: I. Nutritional testing, as shown in Table 1 below for the product testing results of Example 1: Table 1. Physicochemical and Nutritional Components of Chocolate Product testing results show that the total cocoa solids content of the chocolate exceeds the national standard, and the product meets the requirements of 0 sucrose and 0 trans fatty acids. The calcium content is ≥3.33*10^3 mg / 100g, and the vitamin D content is ≥65.1 mcg / 100g, equivalent to more than 166.5 mg of calcium and 130 IU of vitamin D per 5-gram piece of chocolate. Furthermore, the caffeine content of one piece of chocolate is 0.4 mg, far below the upper limit of intake, making it suitable for children.

[0076] II. Sensory Evaluation Sensory evaluation criteria Sensory evaluation methods for chocolate The sensory evaluation method was referenced from that of DESHPANDE et al. The evaluation was conducted in a relatively quiet and hygienic independent space, with an evaluation panel of 8 people. The scoring criteria are shown in Table 3. The score is expressed as the average of the 8 scores. The sensory evaluation criteria for chocolate are shown in Table 2 below: Table 2. Sensory Evaluation Criteria for Chocolate The sensory evaluation results are shown in Table 3 below: Table 3 Sensory Evaluation Results By comparing the sensory characteristics of the product with that of commercially available regular milk chocolate, it can be shown that the product not only has high nutritional content and a healthy formula, but also achieves a better taste.

[0077] III. Efficacy Verification 1. Testing materials 1.1. Sample Preparation Information Experimental group: The chocolate sample from Example 1 of this invention was used, and the solvent was ultrapure water.

[0078] Positive control: Commercially available pure milk sample, white liquid, added directly.

[0079] Normal control: Ultrapure water treatment.

[0080] 1.2. Laboratory Animals Zebrafish are raised in aquarium water at 28℃ (water quality: 200mg of quick-dissolving sea salt added per 1L of reverse osmosis water, conductivity 450~550uS / cm; pH 6.5~8.5; hardness 50~100mgL CaCO3), bred and supplied by our aquarium.

[0081] 2. Detection Method 2.1 Determination of Maximum Detectable Concentration (MTC) Wild-type AB strain zebrafish, 3 days post-fertilization (3 dpf), were randomly selected and placed in beakers, with 30 zebrafish treated in each beaker (experimental group). Water-soluble samples were administered (concentrations shown in Table 1-1), and a normal control group was also included. Sodium percarbonate was added to all groups as an oxygenating agent, and each beaker had a volume of 20 mL. After treatment at 28℃ for 3 days, the MTC of the samples relative to normal zebrafish was measured.

[0082] 2.2 Evaluation of efficacy in promoting physical development (body length) Wild-type AB strain zebrafish (3dpf) were randomly selected and placed in beakers, with 30 zebrafish treated in each beaker (experimental group). Water-soluble samples (concentrations shown in Tables 1-2) were administered, along with a positive control of 150 mg / mL pure milk. A normal control group was also included. Sodium percarbonate was added to all groups as an oxygenating agent. Each beaker had a volume of 20 mL. After treatment at 28℃ for 3 days, 10 zebrafish from each experimental group were randomly selected and photographed under a dissecting microscope. ImageJ advanced image processing software was used to analyze and collect data. Zebrafish body length (L) was analyzed, and the statistical analysis results of this index were used to evaluate the sample's efficacy in promoting body development. The formula for calculating the sample's efficacy in promoting growth and development is as follows: Statistical results are expressed as mean ± SE. Statistical analysis was performed using SPSS software, and p < 0.05 was considered statistically significant.

[0083] 2.3 Evaluation of efficacy in promoting bone development Wild-type AB strain zebrafish (3dpf) were randomly selected and placed in beakers, with 30 zebrafish treated in each beaker (experimental group). Water-soluble samples (concentrations shown in Tables 1-3) were administered, along with a positive control of 150 mg / mL pure milk. A normal control group was also included. Sodium percarbonate was added to all groups as an oxygenating agent. Each beaker had a volume of 20 mL. After treatment at 28℃ for 3 days, samples were collected and stained with Alizarin Red. Ten zebrafish from each experimental group were randomly selected and photographed under a fluorescence microscope. Data were analyzed and collected using NIS-ElementsD3.20 advanced image processing software. The fluorescence intensity (S) of the zebrafish skull was analyzed, and the statistical analysis results of this index were used to evaluate the sample's efficacy in promoting bone development. The formula for calculating the sample's efficacy in promoting bone development is as follows: Statistical results are expressed as mean ± standard deviation (mcan±SE). Statistical analysis was performed using SPSS software, and p<0.05 was considered statistically significant.

[0084] 3. Test Results 3.1.MTC Under the conditions of this experiment, the MTC of the chocolate sample promoting physical development was 5.00 mg / mL, as detailed in Table 4 below.

[0085] Table 4 Results of the experiment on the concentration of samples that promote physical development (n=30) 3.2. Evaluation of efficacy in promoting physical development (body length) Under experimental conditions, the chocolate of this application has the effect of promoting physical development, specifically by increasing the body length of zebrafish. Compared with pure milk at a concentration of 150 mg / mL, the absolute value of the zebrafish body length in the 5.00 mg / mL concentration group of the chocolate of this application was significantly higher than that in the pure milk group, indicating that the higher the absolute value of the zebrafish body length, the better the effect of promoting physical development. Therefore, the effect of the chocolate of this application in promoting physical development is superior to that of pure milk. See Table 5 for details. Figure 3 and Figure 4 .

[0086] Table 5. Experimental results evaluating the efficacy of the samples in promoting physical development (n=10) Compared with the normal control group, *p<0.05, ***p<0.001; Compared to 150mg / ml of pure milk, # p<0.05.

[0087] 3.3. Evaluation of its efficacy in promoting bone development Under the experimental conditions described herein, the chocolate of this application exhibits a bone-promoting effect, specifically by increasing the fluorescence intensity of zebrafish skulls. Compared to pure milk at a concentration of 150 mg / mL, the absolute value of the fluorescence intensity of zebrafish skulls in the chocolate group at a concentration of 5.00 mg / mL was significantly higher than that in the pure milk group. This suggests that the higher the absolute value of the fluorescence intensity in the zebrafish skulls, the better the bone-promoting effect. Therefore, the bone-promoting effect of the chocolate of this application is superior to that of pure milk. See Table 6 for details. Figure 5 and Figure 6 .

[0088] Table 6. Experimental results evaluating the efficacy of the samples in promoting bone development (n=10) Compared with the normal control group, *p<0.05, **p<0.01; Compared to 150 mg / mL of pure milk, # p<0.05.

[0089] It should be noted that, for the sake of simplicity, the foregoing embodiments are all described as a series of actions. However, those skilled in the art should understand that the present invention is not limited to the described order of actions, as some steps may be performed in other orders or simultaneously according to the present invention. Furthermore, those skilled in the art should also understand that the embodiments described in the specification are preferred embodiments, and the actions and modules involved are not necessarily essential to the present invention.

[0090] 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 invention. Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. Based on these embodiments, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

Claims

1. A chocolate rich in calcium and vitamin D, characterized in that, It includes the following ingredients in parts by weight: 23-45 parts cocoa solids, 20-40 parts functional sweeteners, 15-25 parts milk powder, 12-13 parts calcium salts, 0.5 parts phospholipids, and nutrients, including 0.5 parts mushroom vitamin D oil and 0.02 parts hydrolyzed egg yolk powder.

2. The calcium- and vitamin D-rich chocolate as described in claim 1, characterized in that, The functional sweeteners include one or more of the following: trehalose, maltitol, isomaltitol, lactitol, erythritol, xylitol, sorbitol, polydextrose, resistant dextrin, inulin, fructooligosaccharides, and L-arabinose.

3. The chocolate rich in calcium and vitamin D as described in claim 1, characterized in that, The calcium salts include one or more of the following: milk mineral salts, tricalcium phosphate, calcium citrate, calcium lactate, calcium citrate-malate, calcium carbonate, and seaweed calcium.

4. The chocolate rich in calcium and vitamin D as described in claim 1, characterized in that, The nutrients also include one or more of the following: vitamin D, vitamin K, whey protein, colostrum basic protein, casein phosphopeptide, γ-aminobutyric acid, and hydrolyzed egg yolk powder.

5. The calcium- and vitamin D-rich chocolate as described in claim 1, characterized in that, The calcium salt is pretreated before use. The pretreatment method is as follows: Prepare 1.0-2.5 parts casein phosphopeptide, 10-20 parts porous starch carrier, and an appropriate amount of deionized water by weight. Dissolve calcium salt and CPP in an appropriate amount of deionized water at 40-50°C, stir until completely dissolved to form a homogeneous solution, and control the total amount of solution to be able to be completely adsorbed by 10-20 parts of porous starch. The above calcium-CPP mixed solution was mixed with the porous starch carrier in a reactor and stirred at 30-60 rpm for 40-80 minutes at 35-45°C to ensure that the solution was fully adsorbed into the starch micropores to form a wet material. Transfer the wet material to a vacuum drying oven at a temperature of 55-65°C and a vacuum degree of -0.08MPa to -0.1MPa until the moisture content is ≤5%. The dried lumps were crushed using a universal pulverizer and passed through an 80-120 mesh sieve to obtain a pretreated calcium complex with good flowability.

6. The calcium- and vitamin D-rich chocolate as described in claim 5, characterized in that, The porous starch carrier is natural corn starch or cassava starch, which is formed into a porous honeycomb structure by an instantaneous high-temperature spraying process. The processing temperature is 160-200°C and the processing time is 3-8 seconds.

7. A method for preparing a calcium- and vitamin D-rich chocolate as described in any one of claims 1-6, characterized in that, Includes the following steps: 1) Melting: Weigh out cocoa solids and melt them to obtain a molten product; 2) Mixing: Add all ingredients except mushroom vitamin D oil to the above melt and mix thoroughly at 40-50℃; 3) Refining: Grinding and refining for more than 48 hours to achieve a chocolate fineness of 25 microns; 4) Keep warm: Keep warm at 35-40℃, add mushroom vitamin D oil and stir for 2-3 hours; 5) Filtration: Use a 40-mesh sieve to filter the slurry; 6) Tempering: Tempering the chocolate mixture; 7) Casting and molding: Pour the chocolate paste into the mold at 30-31℃; 8) Cooling and demolding: Demold and package after cooling.

8. The method for preparing calcium- and vitamin D-rich chocolate as described in claim 7, characterized in that, The refining process described in step 3) is divided into two stages: first, refining at 45-50℃ for 24 hours, and then refining at 55-60℃ for 24-48 hours.

9. The method for preparing calcium- and vitamin D-rich chocolate as described in claim 7, characterized in that, The stirring described in step 4) is carried out under vacuum conditions of -0.09 MPa to -0.1 MPa.

10. The method for preparing calcium- and vitamin D-rich chocolate as described in claim 7, characterized in that, After demolding in step 8), a coating layer is applied to the chocolate. The coating layer consists of the following components: food-grade shellac or polyvinyl alcohol, vitamin K2, and silicon dioxide. The weight of the coating layer accounts for 5%-10% of the total weight of the chocolate unit.

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