Chocolate and preparation method thereof

Abstract

The invention relates to the technical field of chocolate preparation, in particular to chocolate and a preparation method thereof. The chocolate comprises the following raw materials in parts by mass: 50-60 parts of cocoa mass, 15-25 parts of cocoa butter, 15-20 parts of radix puerariae powder and 5-10 parts of radix rehmanniae praeparata powder. The radix puerariae powder and the prepared rehmannia root powder are added into the chocolate, so that the lactic acid level of a taking object after exercise can be remarkably reduced, and the chocolate is suitable for people with high exercise intensity. The preparation method is simple, and raw materials are easy to obtain.

Description

Technical Field

[0001] The present invention relates to the technical field of chocolate preparation, in particular to chocolate and a preparation method thereof. Background Art

[0002] During strenuous exercise, muscles need to quickly obtain energy, but the oxygen supply may not be sufficient to meet the energy demand through aerobic metabolism. Muscles will produce energy through anaerobic metabolism (glycolysis), which will produce lactic acid in the process. If the exercise intensity is too high, lactic acid cannot be excreted from the body in time, and lactic acid will accumulate in the body, causing symptoms such as muscle soreness, fatigue, weakness, and heaviness. Summary of the invention

[0003] Based on the above content, the present invention provides a chocolate and a preparation method thereof. The chocolate of the present invention can not only provide energy consumed by exercise, but also reduce the content of lactic acid after exercise, which is of great significance for people with high exercise intensity.

[0004] To achieve the above object, the present invention provides the following solutions:

[0005] The invention provides chocolate. The raw materials include, by weight, 50-60 parts of cocoa liquid, 15-25 parts of cocoa butter, 15-20 parts of kudzu root powder and 5-10 parts of rehmannia root powder.

[0006] The present invention also provides a method for preparing the above chocolate, comprising the following steps:

[0007] Heat and melt the cocoa liquor and cocoa butter according to mass proportions, add kudzu root powder and rehmannia root powder, mix well, and grind in a chocolate grinder to obtain chocolate liquid without graininess;

[0008] The chocolate liquid is poured into a mold, and naturally cooled and molded to obtain the chocolate.

[0009] The present invention also provides a combined chocolate, comprising white chocolate and dark chocolate;

[0010] The raw materials of the white chocolate include, by weight: 86 parts of cocoa butter, 6 parts of kudzu root powder, 2 parts of Chinese yam powder, 6 parts of Imperata root powder and 0.25 parts of vitamin C;

[0011] The dark chocolate is the above-mentioned chocolate.

[0012] Raw material components of the present invention:

[0013] Pueraria root: the dried root of the leguminous plant Pueraria lobata, commonly known as wild kudzu; dug up in autumn and winter, cut into thick slices or small pieces while fresh; dried; sweet, spicy, and cool; has the functions of relieving muscles and reducing fever, promoting the production of body fluids and quenching thirst, raising yang and stopping diarrhea, unblocking blood circulation and activating collaterals, and detoxifying alcohol.

[0014] Rehmannia root: the rhizome of Rehmannia root or Huaiqing Rehmannia root of the Scrophulariaceae family; it has the effects of nourishing yin and blood, replenishing essence and filling marrow; it is used to treat liver and kidney yin deficiency, soreness of waist and knees, bone steaming and hot flashes, night sweats and spermatorrhea, internal heat and thirst, blood deficiency and sallow complexion, palpitations, irregular menstruation, metrorrhagia, dizziness, tinnitus, premature graying of hair and other symptoms.

[0015] The present invention discloses the following technical effects:

[0016] The present invention can significantly reduce the lactic acid level of a person taking the chocolate after exercise by adding kudzu root powder and prepared rehmannia root powder to chocolate, and is suitable for people who exercise at a high intensity.

[0017] The preparation method of the invention is simple and the raw materials are easily available. DETAILED DESCRIPTION

[0018] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0019] It should be understood that the terms described in the present invention are only for describing a particular embodiment and are not intended to limit the present invention. In addition, for the numerical range in the present invention, it should be understood that each intermediate value between the upper and lower limits of the scope is also specifically disclosed. The intermediate value in any stated value or stated range, and each smaller range between any other stated value or intermediate value in the described range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0020] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.

[0021] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to the skilled artisan. The present invention description and examples are exemplary only.

[0022] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0023] The "parts" described in the present invention, unless otherwise specified, all represent parts by mass.

[0024] The first aspect of the present invention provides chocolate, wherein the raw materials include, by weight, 50-60 parts of cocoa liquor, 15-25 parts of cocoa butter, 15-20 parts of kudzu root powder and 5-10 parts of rehmannia root powder.

[0025] In a preferred embodiment of the present invention, the raw materials include, by mass, 55 parts of cocoa liquor, 20 parts of cocoa butter, 18 parts of kudzu root powder and 7 parts of cooked rehmannia powder.

[0026] The present invention tried various compounding ratios of kudzu root powder and rehmannia root powder (3:2 to 4:1), and the results showed that when the mass ratio of kudzu root powder to rehmannia root powder was 18:7, the prepared chocolate had the best antioxidant damage inhibition effect on drunkenness and the lowest lactic acid content after exhaustive swimming.

[0027] In order to make the chocolate taste better, those skilled in the art can further add maltodextrin, cocoa powder, honey or milk powder, etc., which are commonly used raw materials for preparing chocolate in the art, based on the composition of the chocolate raw materials of the present invention without any creative work.

[0028] In a preferred embodiment of the present invention, the method for preparing kudzu root powder comprises the following steps:

[0029] Mix the raw kudzu root and rice wine and let it sit for 18-20 hours to get the kudzu root;

[0030] The steamed kudzu root is baked at 200-240° C. for 5-10 minutes, then crushed and passed through a 100-mesh sieve to obtain the kudzu root powder.

[0031] In a preferred embodiment of the present invention, the mass ratio of the raw Pueraria root to the rice wine is 1:0.2.

[0032] In a preferred embodiment of the present invention, the method for preparing the Rehmannia glutinosa powder comprises the following steps:

[0033] Mix the raw Rehmannia root and rice wine and let it sit for 18-20 hours to get the Rehmannia root that is well moistened;

[0034] The steamed Rehmannia root is baked at 150-180° C. for 5-10 min, and then crushed and passed through a 100-mesh sieve to obtain the Rehmannia root powder.

[0035] After the above-mentioned processing, the nature of raw Rehmannia root changes from cold to warm, its taste changes from bitter to sweet, and its function changes from clearing to tonic, mainly nourishing yin and blood, replenishing essence and filling marrow.

[0036] In a preferred embodiment of the present invention, the mass ratio of the raw rehmannia root to the yellow rice wine is 1:0.2.

[0037] In the process of preparing Pueraria powder and Rehmannia glutinosa powder, the purpose of steaming for 18-20 hours is to allow the rice wine to be fully absorbed into the Pueraria root or Rehmannia glutinosa, and to steam until the medicine is fully absorbed.

[0038] A second aspect of the present invention provides a method for preparing the above chocolate, comprising the following steps:

[0039] Mix the cocoa liquor and cocoa butter according to mass proportions, heat and melt, add kudzu root powder and rehmannia root powder, mix well, and grind in a chocolate grinder to obtain chocolate liquid without grains;

[0040] The chocolate liquid is poured into a mold, and naturally cooled and molded to obtain the chocolate.

[0041] The present invention does not impose any particular limitation on the stirring speed and time of grinding using a chocolate grinding machine, and stirring speeds and times familiar to those skilled in the art may be used, such as grinding at a speed of 50-60 r / min for 8 hours.

[0042] A third aspect of the present invention provides a combined chocolate comprising white chocolate and dark chocolate;

[0043] The raw materials of the white chocolate include, by weight: 86 parts of cocoa butter, 6 parts of kudzu root powder, 2 parts of Chinese yam powder, 6 parts of Imperata root powder and 0.25 parts of vitamin C;

[0044] The dark chocolate is the above-mentioned chocolate.

[0045] In a preferred embodiment of the present invention, the raw materials of the dark chocolate further include blueberry powder, Dendrobium officinale powder, Hovenia dulcis powder and vitamin C.

[0046] In some embodiments of the present invention, the raw materials of the dark chocolate are composed of 55 parts of cocoa liquor, 20 parts of cocoa butter, 18 parts of kudzu root powder, 7 parts of rehmannia root powder, 2 parts of blueberry powder, 6 parts of dendrobium officinale powder, 6 parts of hovenia dulcis powder and 0.25 parts of vitamin C by weight.

[0047] The technical solutions described in the present invention, unless otherwise specified, are all conventional solutions in the art, and the reagents or raw materials used, unless otherwise specified, are purchased from commercial channels or have been disclosed.

[0048] The preparation method of the kudzu root powder used in the embodiment of the present invention comprises the following steps:

[0049] The raw kudzu root and rice wine were mixed in a mass ratio of 1:0.2 and stewed for 19 hours to obtain the stewed kudzu root; the stewed kudzu root was baked at 240°C for 8 minutes, then crushed and passed through a 100-mesh sieve to obtain kudzu root powder.

[0050] The preparation method of the Rehmannia glutinosa powder used in the embodiment of the present invention comprises the following steps:

[0051] Mix raw Rehmannia root and rice wine in a mass ratio of 1:0.2 and stew for 18 hours to obtain the steamed Rehmannia root; bake the steamed Rehmannia root at 160°C for 10 minutes, then crush and pass through a 100-mesh sieve to obtain cooked Rehmannia root powder.

[0052] The alcohol concentration of the yellow wine used in the preparation of kudzu root powder and prepared rehmannia root powder is 15% vol.

[0053] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0054] Example 1

[0055] A chocolate comprises 55 parts of cocoa liquor, 20 parts of cocoa butter, 18 parts of kudzu root powder and 7 parts of rehmannia root powder by weight.

[0056] The preparation method of the above chocolate comprises the following steps:

[0057] Step 1, crushing cocoa liquor and cocoa butter according to mass fractions, heating and melting at 45° C., then adding kudzu root powder and rehmannia root powder, stirring and mixing, and grinding in a chocolate grinder to obtain chocolate liquor without granularity;

[0058] Step 2, injecting the chocolate liquid obtained in the above step 1 into a mold, cooling it naturally to form the chocolate, and obtaining the chocolate.

[0059] Comparative Example 1

[0060] A chocolate comprises 55 parts of cocoa liquid, 20 parts of cocoa butter and 25 parts of rehmannia root powder.

[0061] The preparation method of the above chocolate comprises the following steps:

[0062] Step 1, crushing cocoa liquor and cocoa butter according to mass fractions, heating and melting at 45° C., adding Rehmannia glutinosa powder, stirring and mixing, and grinding in a chocolate grinder to obtain chocolate liquor without granularity;

[0063] Step 2, injecting the chocolate liquid obtained in the above step 1 into a mold, cooling it naturally to form the chocolate. (That is, the only difference from Example 1 is that the kudzu root powder is replaced with an equal amount of Rehmannia glutinosa, and the other steps and parameters are the same as those of Example 1)

[0064] Comparative Example 2

[0065] The invention discloses a chocolate, wherein the raw materials are 55 parts of cocoa liquor, 20 parts of cocoa butter and 25 parts of kudzu root powder, calculated by weight.

[0066] The preparation method of the above chocolate comprises the following steps:

[0067] Step 1, crushing cocoa liquor and cocoa butter according to mass proportions, heating and melting at 45° C., adding kudzu root powder, stirring and mixing, and grinding in a chocolate grinder to obtain chocolate liquor without graininess;

[0068] Step 2, injecting the chocolate liquid obtained in the above step 1 into a mold, cooling it naturally to form the chocolate. (That is, the only difference from Example 1 is that the Rehmannia glutinosa powder is replaced with an equal amount of Pueraria root powder, and the other steps and parameters are the same as those of Example 1)

[0069] Comparative Example 3

[0070] A chocolate comprises 55 parts of cocoa liquor and 20 parts of cocoa butter in parts by weight.

[0071] The preparation method of the above chocolate comprises the following steps:

[0072] Step 1, crushing cocoa liquor and cocoa butter according to mass fractions, heating and melting at 45° C., and grinding in a chocolate grinder to obtain chocolate liquor without granularity;

[0073] Step 2, injecting the chocolate liquid obtained in the above step 1 into a mold, cooling it naturally to form the chocolate. (That is, the only difference from Example 1 is that the addition of Pueraria powder and Rehmannia powder is omitted, and the other steps and parameters are the same as those of Example 1)

[0074] Effect Example 1

[0075] 60 healthy Kunming mice, half male and half female, weighing 20±2g, were selected and randomly divided into 6 groups, 10 mice in each group, namely: blank group, model group, Example 1, Comparative Example 1, Comparative Example 2 and Comparative Example 3. After 7 days of adaptive feeding in each group, the mice in each group were fasted but not watered for 12 hours. Except for the blank group, the mice in the model group, Example 1, Comparative Example 1, Comparative Example 2 and Comparative Example 3 were gavaged with 52° Red Xifeng Liquor at a dose of 0.4mL / mouse, and the mice in the blank group were gavaged with an equal amount of distilled water. Example 1, Comparative Example 1, Comparative Example 2 and Comparative Example 3 were gavaged with chocolate prepared in Example 1, Comparative Example 1, Comparative Example 2 and Comparative Example 3, respectively, with a gavage dose of 6mg / (mouse·day), and the blank group and model group were gavaged with corresponding doses of distilled water for 3 consecutive days. After the last oral administration, the mice were fasted for 12 hours, and serum, liver tissue and brain tissue were taken for SOD (U / mg) and MDA (nmol / mg) index determination, and the average value was calculated for each group (SOD and MDA determination methods are conventional technical means in the field, not as the focus of patent protection of the present invention, and will not be repeated here). The results are shown in Tables 1 and 2.

[0076] Table 1 Results of SOD content determination in serum, liver tissue and brain tissue of mice in each group

[0077] Group Serum (U / mg) Liver tissue (U / mg) Brain tissue (U / mg) Example 1 217.1 282.6 209.4 Comparative Example 1 158.2 259.3 165.5 Comparative Example 2 183.7 267.2 179.4 Comparative Example 3 150.4 246.9 160.8 Blank Group 223.6 289.1 215.3 Model Group 145.9 238.4 150.6

[0078] Table 2 Determination results of MDA content in serum, liver tissue and brain tissue of mice in each group

[0079]

[0080]

[0081] The present invention uses 52° red Xifeng liquor to gavage to establish an acute alcohol poisoning mouse model, and observes the effects of the chocolate prepared in Example 1 and Comparative Examples 1-3 on the SOD activity and MDA content in the serum, liver tissue, and brain tissue of the acute alcohol poisoning mice. The results show that compared with the blank group, the MDA content in the serum, liver, and brain tissue of the model group mice was significantly increased, and the SOD activity was significantly reduced, indicating that alcohol has very significant oxidative damage to the liver, brain and other tissues; compared with the model group, the SOD activity in the serum, liver, and brain tissues of Example 1 and Comparative Examples 1-3 groups was increased to varying degrees, and the MDA content was reduced; the results in Table 1 and Table 2 show that the chocolate prepared by the present invention has a significant effect of inhibiting the antioxidant damage caused by drunkenness.

[0082] Effect Example 2

[0083] Fifty healthy Kunming mice, half male and half female, weighing 20±2g, were selected and randomly divided into 5 groups, 10 mice in each group, namely: control group, embodiment 1, comparative example 1, comparative example 2 and comparative example 3. After 7 days of adaptive feeding in each group, the experiment was started. The mice in the embodiment 1, comparative example 1, comparative example 2 and comparative example 3 groups were respectively given continuous oral administration of chocolate prepared in embodiment 1, comparative example 1, comparative example 2 and comparative example 3 for 19 days, with an oral administration amount of 6mg / (mouse·day), and the control group was given an equal volume of 0.9% NaCl. After the last administration, the mice were subjected to a 7% weight-bearing swimming test. The mice were placed in a swimming box to swim, with a water depth of 30cm and a water temperature of 25°C. The time from the beginning of swimming to exhaustion of the mice was recorded as the swimming time of the mice, and the average value of each group was calculated and statistically shown in Table 3. Afterwards, the mice were eyeballed to take blood, and the blood samples were separated into serum for the determination of lactic acid content; the OD value was measured by enzyme-linked immunosorbent assay (ELISA), and the corresponding value was calculated by making a standard curve. The lactic acid content test results are shown in Table 4.

[0084] Table 3 Swimming exhaustion time of each group of mice

[0085] Group Swimming exhaustion time (min) Example 1 13.97 Comparative Example 1 12.14 Comparative Example 2 12.48 Comparative Example 3 11.28 Control group 10.85

[0086] Table 4 Lactic acid concentration of mice in each group after swimming exhaustion

[0087]

[0088]

[0089] It can be seen from Tables 3 and 4 that by adding kudzu root powder or cooked rehmannia powder to chocolate and gavaging mice for a period of time, the swimming exhaustion time of mice in the swimming experiment can be increased to a certain extent and the lactic acid concentration after swimming exhaustion can be reduced. Compared with comparative documents 1-2, Example 1 using a compound of kudzu root powder and cooked rehmannia powder can further increase the swimming exhaustion time of mice and further reduce the lactic acid concentration after swimming exhaustion compared with comparative examples 1 and 2 in which single kudzu root powder or single cooked rehmannia powder is added.

[0090] The embodiments described above are only descriptions of the preferred modes of the present invention, and are not intended to limit the scope of the present invention. Without departing from the design spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by ordinary technicians in this field should all fall within the protection scope determined by the claims of the present invention.

Claims

1. A chocolate, characterized in that: The raw materials include, by weight: 50-60 parts of cocoa liquor, 15-25 parts of cocoa butter, 15-20 parts of kudzu root powder and 5-10 parts of rehmannia root powder.

2. The chocolate according to claim 1, characterized in that The raw materials include, by weight: 55 parts of cocoa liquor, 20 parts of cocoa butter, 18 parts of kudzu root powder and 7 parts of rehmannia root powder.

3. The chocolate according to claim 1 or 2, characterized in that: The preparation method of the kudzu root powder comprises the following steps: Mix the raw kudzu root and rice wine and let it sit for 18-20 hours to get the kudzu root; The steamed kudzu root is baked at 200-240° C. for 5-10 minutes, then crushed and passed through a 100-mesh sieve to obtain the kudzu root powder.

4. The chocolate according to claim 3, characterized in that: The mass ratio of the raw kudzu root to the yellow wine is 1:0.

2.

5. The chocolate according to claim 1 or 2, characterized in that: The preparation method of the prepared rehmannia root powder comprises the following steps: Mix the raw Rehmannia root and rice wine and let it sit for 18-20 hours to get the Rehmannia root that is well moistened; The steamed Rehmannia root is baked at 150-180° C. for 5-10 min, and then crushed and passed through a 100-mesh sieve to obtain the Rehmannia root powder.

6. The chocolate according to claim 5, characterized in that The mass ratio of the raw rehmannia root to the yellow rice wine is 1:0.

2.

7. A method for preparing chocolate according to any one of claims 1 to 6, characterized in that: The following steps are involved: Mix the cocoa liquor and cocoa butter according to mass proportions, heat and melt, add kudzu root powder and rehmannia root powder, mix well, and grind in a chocolate grinder to obtain chocolate liquid without grains; The chocolate liquid is poured into a mold, and naturally cooled and molded to obtain the chocolate.

8. A combined chocolate, characterized in that: Includes white and dark chocolate; The raw materials of the white chocolate include, by weight: 86 parts of cocoa butter, 6 parts of kudzu root powder, 2 parts of Chinese yam powder, 6 parts of Imperata root powder and 0.25 parts of vitamin C; The dark chocolate is the chocolate according to claim 1.

9. The combined chocolate according to claim 8, characterized in that: The raw materials of the dark chocolate also include blueberry powder, dendrobium officinale powder, hovenia dulcis powder and vitamin C.

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