Chocolate food suitable for ketogenic diet weight loss and preparation method thereof

Abstract

The invention relates to the technical field of food processing, in particular to chocolate food suitable for ketogenic diet weight losing and a preparation method of the chocolate food. The chocolate food comprises a chocolate body, medium chain triglyceride microcapsule powder, linseed oil diglyceride oil powder, arabinose, phospholipid and polyglycerol ricinoleate. According to the chocolate food disclosed by the invention, the medium-chain triglyceride microcapsule powder and the linseed oil diglyceride oil powder are added, and the viscosity and the structural stability of the chocolate food are increased by embedding functional components in the medium-chain triglyceride microcapsule powder and the linseed oil diglyceride oil powder, so that grease in the chocolate food is bound and stabilized, and the migration rate of the grease is reduced; in addition, the arabinose, the phospholipid and the polyglycerol ricinoleate can fully emulsify other lipid materials such as the cocoa butter in the chocolate food, so that the cocoa butter crystal structure can be stably formed, the crystal form transformation of the cocoa butter crystal is reduced, and the chocolate food is prevented from forming the lipid cream.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a chocolate food suitable for ketogenic diet weight loss and a preparation method thereof. Background Art

[0002] Chocolate is a mixed food with cocoa as the main raw material. Chocolate is deeply loved by consumers for its unique and rich taste, as well as its functions of providing energy, refreshing the mind, and regulating immunity. However, during the storage of chocolate, there is a problem of "blooming", which refers to the phenomenon that white turbid spots appear on the surface of chocolate or the whole chocolate turns white. Chocolate with severe bloom will lose its original luster, deteriorate its texture, alienate its flavor, and become difficult to digest, which seriously affects the edible value of chocolate.

[0003] Chocolate bloom is mainly fat bloom, which has a great impact on the quality of chocolate. Its formation is closely related to the fats (including cocoa butter and cocoa butter substitutes) used in chocolate. At present, it is generally believed that the reasons for chocolate bloom are: ① the fat in the middle of the chocolate migrates to the outer layer; ② the cocoa butter crystal structure changes, from type V to type VI. Therefore, the key to preventing chocolate from blooming is to bind and stabilize the fat in it, reduce the migration rate of the fat and reduce the crystal transformation of cocoa butter crystals. Summary of the invention

[0004] The present invention provides a chocolate food suitable for ketogenic diet weight loss and a preparation method thereof, aiming to provide a chocolate food suitable for ketogenic diet weight loss, which can not only bind and stabilize the fat in the chocolate food and reduce the migration rate of the fat, but also reduce the crystal transformation of cocoa butter crystals, thereby preventing the chocolate food from forming fat frost.

[0005] To achieve the above-mentioned purpose, the present invention provides a chocolate food suitable for ketogenic diet weight loss, which contains the following components: cocoa butter, cocoa powder, cocoa liquor, medium-chain triglyceride microcapsule powder, linseed oil diglyceride oil powder, concentrated whey protein, whole milk powder, collagen peptide, arabinose, conjugated linoleic acid glyceride, resistant butterfly essence, psyllium husk powder, potato extract solid beverage, phospholipids, and polyglycerol ricinoleate.

[0006] Furthermore, the content of each component in parts by mass is as follows: 30-45 parts of cocoa butter, 10-15 parts of cocoa powder, 5-8 parts of cocoa liquor, 5-7 parts of medium-chain triglyceride microcapsule powder, 5-7 parts of linseed oil diglyceride powder, 10-12 parts of concentrated whey protein, 5-9 parts of whole milk powder, 5-7 parts of collagen peptides, 2-5 parts of arabinose, 1-4 parts of conjugated linoleic acid glycerides, 1-2 parts of resistant butterfly essence, 1-2 parts of psyllium husk powder, 1-2 parts of potato extract solid beverage, 0.3-0.5 parts of phospholipids, and 0.1-0.4 parts of polyglycerol ricinoleate.

[0007] Furthermore, the content of each component in parts by mass is as follows: 35 parts of cocoa butter, 10 parts of cocoa powder, 5 parts of cocoa liquor, 7 parts of medium-chain triglyceride microcapsule powder, 5 parts of linseed oil diglyceride powder, 12 parts of concentrated whey protein, 8 parts of whole milk powder, 7 parts of collagen peptides, 2.5 parts of arabinose, 3.5 parts of conjugated linoleic acid glycerides, 1.3 parts of resistant butterfly essence, 1 part of psyllium husk powder, 2 parts of potato extract solid beverage, 0.4 parts of phospholipids, and 0.3 parts of polyglycerol ricinoleate.

[0008] Furthermore, the content of each component in parts by mass is as follows: 45 parts of cocoa butter, 10 parts of cocoa powder, 5 parts of cocoa liquor, 5 parts of medium-chain triglyceride microcapsule powder, 5 parts of linseed oil diglyceride powder, 10 parts of concentrated whey protein, 5 parts of whole milk powder, 5 parts of collagen peptides, 5 parts of arabinose, 1 part of conjugated linoleic acid glycerides, 1 part of resistant butterfly essence, 1.6 parts of psyllium husk powder, 1 part of potato extract solid beverage, 0.3 parts of phospholipids, and 0.1 parts of polyglycerol ricinoleate.

[0009] Furthermore, the preparation method of the medium chain triglyceride microcapsule powder comprises the following steps:

[0010] (1) Pre-emulsification: Mix medium-chain triglycerides with an emulsifier and form a pre-emulsion by high-speed stirring;

[0011] (2) Mixing wall materials: Mix the pre-emulsion with the wall materials, and then add resistant dextrin and silicon dioxide;

[0012] (3) Homogenization: The mixture in step (2) is processed using a high-pressure homogenizer to ensure the uniformity and stability of the microcapsules;

[0013] (4) Spray drying: The homogenized mixture is sent to a spray drying tower and rapidly dried under the action of hot air to form microcapsule powder;

[0014] (5) Cooling: The dried microcapsule powder is cooled to room temperature to obtain medium-chain triglyceride microcapsule powder.

[0015] Furthermore, in step (1), the emulsifier is potassium citrate and mono- and di-glycerol fatty esters, and their mass fractions are 1 to 2 parts and 1 to 2 parts respectively, and the mass fraction of medium-chain triglycerides is 45 to 55 parts; in step (2), the wall material is oligosaccharides and casein, and their mass fractions are 30 to 40 parts and 10 to 15 parts respectively, the mass fraction of resistant dextrin is 1 to 5 parts, and the mass fraction of silicon dioxide is 0.5 to 1.5 parts; in step (4), the drying temperature of the spray drying tower is 60 to 70°C, and the drying time is 5 minutes.

[0016] Furthermore, the preparation method of the linseed oil diglyceride powder comprises the following steps:

[0017] (1) Pre-emulsification: linseed oil diglyceride is mixed with an emulsifier and stirred at high speed to form a pre-emulsion;

[0018] (2) Mixing other ingredients: mixing the pre-emulsified liquid with isomaltooligosaccharide, sodium citrate, potassium citrate, and calcium ascorbate;

[0019] (3) Homogenization: using a high-pressure homogenizer to process the mixture in step (2) to ensure the uniformity and stability of the microcapsules;

[0020] (4) Spray drying: The homogenized mixture is sent to a spray drying tower and rapidly dried under the action of hot air to form microcapsule powder;

[0021] (5) Cooling: The dried microcapsule powder is cooled to room temperature to obtain linseed oil diglyceride powder.

[0022] Furthermore, in step (1), the emulsifiers are sodium caseinate, mono- and di-glycerol fatty acid esters and soybean lecithin, and their weight parts are 0.5-1.5 parts, 0.5-1.5 parts and 0.5-1.5 parts respectively, and the weight part of linseed oil diglyceride is 50-60 parts; in step (2), the weight parts of oligomaltolsaccharide, sodium citrate, potassium citrate and calcium ascorbate are 35-50 parts, 0.2-0.3 parts, 0.2-0.5 parts and 0.02 parts respectively; in step (4), the drying temperature of the spray drying tower is 60-70°C, and the drying time is 5 minutes.

[0023] The present invention also provides a method for preparing a chocolate food suitable for ketogenic diet weight loss, comprising the following steps:

[0024] (1) taking the raw materials in the chocolate food suitable for ketogenic diet weight loss;

[0025] (2) Premixing: Put cocoa butter, cocoa powder, cocoa liquor, medium chain triglyceride microcapsule powder, linseed oil diglyceride powder and arabinose into a stirring container on a steaming grid and stir and mix;

[0026] (3) Emulsification reaction: add 70-80% of phospholipids, 70-80% of polyglycerol ricinoleate and all other materials into the stirring container of step (2) and stir and mix at a temperature of 45-60 degrees and 120-160 rpm for 36-48 hours;

[0027] (4) Cooling: The mixed materials are cooled naturally, and then placed in a refrigerator for 5 to 10 minutes.

[0028] (5) Emulsification again: The cooled material is slowly heated again, and the remaining phospholipids and polyglycerol ricinoleate are added, the temperature is 29-33 degrees, and the mixing is carried out at 120-160 rpm for 24 hours;

[0029] (6) Mold pouring: After mold pouring, the mixture is naturally cooled to obtain chocolate food suitable for ketogenic diet weight loss.

[0030] Furthermore, in step (3), the addition amount of both phospholipid and polyglycerol ricinoleate is 75%, the stirring temperature is 50 degrees, and the mixing is carried out at 130 rpm for 42 hours; in step (5), the temperature is 32 degrees, and the mixing is carried out at 120 rpm for 24 hours.

[0031] In the chocolate food suitable for ketogenic diet weight loss of the present invention, medium-chain triglyceride microcapsule powder and linseed oil diglyceride powder are added to increase the viscosity and structural stability of the chocolate food by embedding functional ingredients, thereby binding and stabilizing the fat in the chocolate food and reducing the migration rate of the fat; in addition, arabinose, phospholipids and polyglycerol ricinoleate can fully emulsify other lipid materials in chocolate food such as cocoa butter, help to stabilize the formation of cocoa butter crystal structure, reduce the crystal transformation of cocoa butter crystals, and thus prevent the chocolate food from forming fat frost.

[0032] In the preparation method of the chocolate food suitable for ketogenic diet weight loss of the present invention: step (4) cooling helps the cocoa butter crystals to form a stable crystal structure; after cooling, step (5) is heated and emulsified again, and the obtained chocolate food has good plasticity, which is convenient for chocolate food casting; phospholipids and polyglycerol ricinoleate are added twice, the first time is in the emulsification reaction in step (3), and the second time is in the re-emulsification in step (5), the emulsification effect is good, the cocoa butter and other lipid materials in the chocolate food are fully emulsified, which helps to stably form the cocoa butter crystal structure, reduce the crystal transformation of the cocoa butter crystals, and thus prevent the chocolate food from forming fat frost. DETAILED DESCRIPTION

[0033] The invention is further described in detail below in conjunction with specific embodiments. In the following examples, the two components of medium chain triglyceride microcapsule powder and linseed oil diglyceride powder are both raw materials for making the chocolate food suitable for ketogenic diet weight loss of the present invention.

[0034] Example 1

[0035] The preparation method of chocolate food suitable for ketogenic diet weight loss comprises the following steps:

[0036] 1. Preparation of medium chain triglyceride microcapsule powder

[0037] (1) Pre-emulsification: 45 parts of medium chain triglycerides, 2 parts of potassium citrate and 1 part of mono- and di-glycerol fatty esters are mixed and stirred at high speed to form a pre-emulsion;

[0038] (2) Mixing wall materials: Mix the pre-emulsified liquid with 40 parts of isomaltooligosaccharide and 10 parts of casein, and then add 1 part of resistant dextrin and 1 part of silicon dioxide;

[0039] (3) Homogenization: using a high-pressure homogenizer to process the mixture in step (2) to ensure the uniformity and stability of the microcapsules;

[0040] (4) Spray drying: The homogenized mixture is sent to a spray drying tower at a drying temperature of 60°C for 5 minutes. The homogenized mixture is rapidly dried under the action of hot air to form microcapsule powder.

[0041] (5) Cooling: The dried microcapsule powder is cooled to room temperature to obtain medium-chain triglyceride microcapsule powder.

[0042] 2. Preparation of linseed oil diglyceride powder

[0043] (1) Pre-emulsification: 50 parts of linseed oil diglyceride, 1.5 parts of sodium caseinate, 1.5 parts of mono- and di-glycerol fatty acid esters and 1.18 parts of soybean lecithin are mixed and stirred at high speed to form a pre-emulsion;

[0044] (2) Mixing other ingredients: Mix the pre-emulsion with 50 parts of isomaltooligosaccharide, 0.3 parts of sodium citrate, 0.5 parts of potassium citrate, and 0.02 parts of calcium ascorbate;

[0045] (3) Homogenization: using a high-pressure homogenizer to process the mixture in step (2) to ensure the uniformity and stability of the microcapsules;

[0046] (4) Spray drying: The homogenized mixture is sent to a spray drying tower at a drying temperature of 60°C for 5 minutes. The homogenized mixture is rapidly dried under the action of hot air to form microcapsule powder.

[0047] (5) Cooling: The dried microcapsule powder is cooled to room temperature to obtain linseed oil diglyceride powder.

[0048] 3. Use the medium chain triglyceride microcapsule powder prepared in step "1" and the linseed oil diglyceride powder prepared in step "2" to prepare chocolate food suitable for ketogenic diet weight loss

[0049] (1) Weigh the following raw materials according to the following mass proportions: 30 parts of cocoa butter, 15 parts of cocoa powder, 8 parts of cocoa mass, 5 parts of medium chain triglyceride microcapsule powder, 7 parts of linseed oil diglyceride powder, 11.1 parts of concentrated whey protein, 9 parts of whole milk powder, 5 parts of collagen peptide, 2 parts of arabinose, 2 parts of conjugated linoleic acid glyceride, 2 parts of resistant butter essence, 2 parts of psyllium husk powder, 1 part of potato extract solid beverage, 0.5 parts of phospholipids, and 0.4 parts of polyglycerol ricinoleate;

[0050] (2) Premixing: Put cocoa butter, cocoa powder, cocoa liquor, medium chain triglyceride microcapsule powder, linseed oil diglyceride powder and arabinose into a stirring container on a steaming grid and stir and mix;

[0051] (3) Emulsification reaction: 70% of phospholipids, 80% of polyglycerol ricinoleate and all other materials are added to the stirring container of step (2) and stirred and mixed at a temperature of 45 degrees and 120 rpm for 36 hours;

[0052] (4) Cooling: The mixed material is cooled naturally, and then placed in a refrigerator for 6 minutes.

[0053] (5) Emulsification again: The cooled material is slowly heated again, and the remaining phospholipids and polyglycerol ricinoleate are added, the temperature is 30 degrees, and the mixing is carried out at 130 rpm for 24 hours;

[0054] (6) Mold pouring: After mold pouring, the mixture is naturally cooled to obtain chocolate food suitable for ketogenic diet weight loss.

[0055] Example 2

[0056] The preparation method of chocolate food suitable for ketogenic diet weight loss comprises the following steps:

[0057] 1. Preparation of medium chain triglyceride microcapsule powder

[0058] The preparation of the medium-chain triglyceride microcapsule powder of this embodiment is basically the same as that of embodiment 1, except that:

[0059] (1) The weight ratio of raw materials is: 45 parts of medium chain triglycerides, 2 parts of potassium citrate, 1.5 parts of mono- and di-glycerol fatty esters, 30 parts of isomaltooligosaccharides, 15 parts of casein, 5 parts of resistant dextrin, and 1.5 parts of silicon dioxide;

[0060] (2) The drying temperature of the spray drying tower is 65°C.

[0061] 2. Preparation of linseed oil diglyceride powder

[0062] The preparation of the linseed oil diglyceride powder in this example is basically the same as that in Example 1, except that:

[0063] (1) Raw materials in proportion by weight: 55 parts of linseed oil diglyceride, 0.5 parts of sodium caseinate, 0.9 parts of mono- and di-glycerol fatty acid esters, 1 part of soybean lecithin, 42 parts of isomaltooligosaccharide, 0.2 parts of sodium citrate, 0.38 parts of potassium citrate, and 0.02 parts of calcium ascorbate;

[0064] (2) The drying temperature of the spray drying tower is 70°C.

[0065] 3. Use the medium chain triglyceride microcapsule powder prepared in step "1" above and the linseed oil diglyceride powder prepared in step "2" above to prepare chocolate food suitable for ketogenic diet weight loss

[0066] (1) Weigh the following raw materials according to the following mass proportions: 35 parts of cocoa butter, 10 parts of cocoa powder, 5 parts of cocoa mass, 7 parts of medium chain triglyceride microcapsule powder, 5 parts of linseed oil diglyceride powder, 12 parts of concentrated whey protein, 8 parts of whole milk powder, 7 parts of collagen peptide, 2.5 parts of arabinose, 3.5 parts of conjugated linoleic acid glyceride, 1.3 parts of resistant lycopersic acid, 1 part of psyllium husk powder, 2 parts of potato extract solid beverage, 0.4 parts of phospholipids, and 0.3 parts of polyglycerol ricinoleate;

[0067] (2) Premixing: Put cocoa butter, cocoa powder, cocoa liquor, medium chain triglyceride microcapsule powder, linseed oil diglyceride powder and arabinose into a stirring container on a steaming grid and stir and mix;

[0068] (3) Emulsification reaction: add 75% of phospholipids, 75% of polyglycerol ricinoleate and all other materials into the stirring container of step (2) and stir and mix at a temperature of 50 degrees and 130 rpm for 42 hours;

[0069] (4) Cooling: The mixed materials are cooled naturally, and then placed in a refrigerator for 5 minutes.

[0070] (5) Emulsification again: The cooled material is slowly heated again, and the remaining phospholipids and polyglycerol ricinoleate are added, the temperature is 32 degrees, and the mixing is carried out at 120 rpm for 24 hours;

[0071] (6) Mold pouring: After mold pouring, the mixture is naturally cooled to obtain chocolate food suitable for ketogenic diet weight loss.

[0072] Example 3

[0073] The preparation method of chocolate food suitable for ketogenic diet weight loss comprises the following steps:

[0074] 1. Preparation of medium chain triglyceride microcapsule powder

[0075] The preparation of the medium-chain triglyceride microcapsule powder of this embodiment is basically the same as that of embodiment 1, except that:

[0076] (1) The weight ratio of raw materials: 50 parts of medium chain triglycerides, 1.5 parts of potassium citrate, 2 parts of mono- and di-glycerol fatty esters, 35 parts of isomaltooligosaccharides, 10 parts of casein, 1 part of resistant dextrin, and 0.5 parts of silicon dioxide;

[0077] (2) The drying temperature of the spray drying tower is 70°C.

[0078] 2. Preparation of linseed oil diglyceride powder

[0079] The preparation of the linseed oil diglyceride powder in this example is basically the same as that in Example 1, except that:

[0080] (1) Raw materials in proportion by weight: 59 parts of linseed oil diglyceride, 1 part of sodium caseinate, 0.5 parts of mono- and di-glycerol fatty acid esters, 0.5 parts of soybean lecithin, 38.5 parts of isomaltooligosaccharide, 0.25 parts of sodium citrate, 0.23 parts of potassium citrate, and 0.02 parts of calcium ascorbate;

[0081] (2) The drying temperature of the spray drying tower is 65°C.

[0082] 3. Use the medium chain triglyceride microcapsule powder prepared in step "1" above and the linseed oil diglyceride powder prepared in step "2" above to prepare chocolate food suitable for ketogenic diet weight loss

[0083] (1) Weigh the following raw materials according to the following mass proportions: 39 parts of cocoa butter, 12 parts of cocoa powder, 6 parts of cocoa mass, 5 parts of medium chain triglyceride microcapsule powder, 6 parts of linseed oil diglyceride powder, 10 parts of concentrated whey protein, 6 parts of whole milk powder, 5 parts of collagen peptide, 3.4 parts of arabinose, 4 parts of conjugated linoleic acid glyceride, 1 part of resistant butterfly essence, 1 part of psyllium husk powder, 1 part of potato extract solid beverage, 0.4 parts of phospholipids, and 0.2 parts of polyglycerol ricinoleate;

[0084] (2) Premixing: Put cocoa butter, cocoa powder, cocoa liquor, medium chain triglyceride microcapsule powder, linseed oil diglyceride powder and arabinose into a stirring container on a steaming grid and stir and mix;

[0085] (3) Emulsification reaction: 75% of phospholipids, 80% of polyglycerol ricinoleate and all other materials are added to the stirring container of step (2) and stirred and mixed at a temperature of 55 degrees and 140 rpm for 48 hours;

[0086] (4) Cooling: The mixed materials are cooled naturally, and then placed in a refrigerator for 10 minutes.

[0087] (5) Emulsification again: The cooled material is slowly heated again, and the remaining phospholipids and polyglycerol ricinoleate are added, the temperature is 33 degrees, and the mixing is carried out at 160 rpm for 24 hours;

[0088] (6) Mold pouring: After mold pouring, the mixture is naturally cooled to obtain chocolate food suitable for ketogenic diet weight loss.

[0089] Example 4

[0090] The preparation method of chocolate food suitable for ketogenic diet weight loss comprises the following steps:

[0091] 1. Preparation of medium chain triglyceride microcapsule powder

[0092] The preparation of the medium-chain triglyceride microcapsule powder of this embodiment is basically the same as that of embodiment 1, except that:

[0093] (1) The weight ratio of raw materials is: 55 parts of medium chain triglycerides, 1 part of potassium citrate, 1 part of mono- and di-glycerol fatty esters, 30 parts of isomaltooligosaccharides, 10 parts of casein, 2.5 parts of resistant dextrin, and 0.5 parts of silicon dioxide;

[0094] (2) The drying temperature of the spray drying tower is 65°C.

[0095] 2. Preparation of linseed oil diglyceride powder

[0096] The preparation of the linseed oil diglyceride powder in this example is basically the same as that in Example 1, except that:

[0097] (1) Raw materials in proportion by weight: 60 parts of linseed oil diglyceride, 1.5 parts of sodium caseinate, 1.48 parts of mono- and di-glycerol fatty acid esters, 1.5 parts of soybean lecithin, 35 parts of isomaltooligosaccharide, 0.3 parts of sodium citrate, 0.22 parts of potassium citrate, and 0.02 parts of calcium ascorbate;

[0098] (2) The drying temperature of the spray drying tower is 65°C.

[0099] 3. Use the medium chain triglyceride microcapsule powder prepared in step "1" above and the linseed oil diglyceride powder prepared in step "2" above to prepare chocolate food suitable for ketogenic diet weight loss

[0100] (1) Weigh the following raw materials according to the following mass proportions: 45 parts of cocoa butter, 10 parts of cocoa powder, 5 parts of cocoa mass, 5 parts of medium chain triglyceride microcapsule powder, 5 parts of linseed oil diglyceride powder, 10 parts of concentrated whey protein, 5 parts of whole milk powder, 5 parts of collagen peptide, 5 parts of arabinose, 1 part of conjugated linoleic acid glyceride, 1 part of resistant butterfly essence, 1.6 parts of psyllium husk powder, 1 part of potato extract solid beverage, 0.3 parts of phospholipids, and 0.1 parts of polyglycerol ricinoleate;

[0101] (2) Premixing: Put cocoa butter, cocoa powder, cocoa liquor, medium chain triglyceride microcapsule powder, linseed oil diglyceride powder and arabinose into a stirring container on a steaming grid and stir and mix;

[0102] (3) Emulsification reaction: add 70% of phospholipids, 70% of polyglycerol ricinoleate and all other materials into the stirring container of step (2) and stir and mix at a temperature of 60 degrees and 160 rpm for 40 hours;

[0103] (4) Cooling: The mixed material is cooled naturally, and after cooling, it is placed in a refrigerator and taken out after 8 minutes;

[0104] (5) Emulsification again: The cooled material is slowly heated again, and the remaining phospholipids and polyglycerol ricinoleate are added, the temperature is 29 degrees, and the mixing is carried out at 140 rpm for 24 hours;

[0105] (6) Mold pouring: After mold pouring, the mixture is naturally cooled to obtain chocolate food suitable for ketogenic diet weight loss.

[0106] Comparative Example 1

[0107] The preparation of the chocolate food is substantially the same as that of the chocolate food suitable for ketogenic diet weight loss in Example 1, except that:

[0108] (1) replacing the medium chain triglyceride microcapsule powder with medium chain triglyceride, and replacing the linseed oil diglyceride powder with linseed oil diglyceride;

[0109] (2) The weight portion of arabinose was adjusted to 2.4 parts, and polyglycerol ricinoleate was not added;

[0110] (3) During the premixing process in step (2), add 0.5 parts of phospholipids at one time.

[0111] Comparative Example 2

[0112] The preparation of the chocolate food is substantially the same as that of the chocolate food suitable for ketogenic diet weight loss in Example 1, except that:

[0113] (1) replacing the medium chain triglyceride microcapsule powder with medium chain triglyceride, and replacing the linseed oil diglyceride powder with linseed oil diglyceride;

[0114] (2) The weight percentage of arabinose was adjusted to 2.5 parts, and no phospholipids were added;

[0115] (3) In the premixing process of step (2), add 0.4 parts of polyglycerol ricinoleate at one time.

[0116] Comparative Example 3

[0117] The preparation of the chocolate food is substantially the same as that of the chocolate food suitable for ketogenic diet weight loss in Example 1, except that:

[0118] (1) replacing the medium chain triglyceride microcapsule powder with medium chain triglyceride, and replacing the linseed oil diglyceride powder with linseed oil diglyceride;

[0119] (2) No arabinose was added, the weight of phospholipids was adjusted to 1.5 parts, and the weight of polyglycerol ricinoleate was adjusted to 1.4 parts;

[0120] (3) During the premixing process in step (2), add the phospholipids and polyglycerol ricinoleate at once.

[0121] Anti-blooming test

[0122] A blooming test was performed on the chocolate foods prepared in Examples 1 to 4 and Comparative Examples 1 to 3.

[0123] Blooming test method: Place chocolate food at 20°C for 12 hours and then at 34°C for 12 hours, which is considered as one cycle. The chocolates of each embodiment and comparative example are stored for 10 cycles respectively, and at the end of the 1st, 3rd, 5th, 7th and 10th cycles, the chocolate is visually judged whether blooming occurs. The experimental results are listed in Table 1.

[0124] The evaluation was 1 if no blooming was visible to the naked eye, and 0 if blooming was visible to the naked eye.

[0125] Table 1 Chocolate food blooming test results

[0126]

[0127] It can be seen from Table 1 that the chocolate foods suitable for ketogenic diet weight loss prepared in Examples 1 to 4 have a significant effect of inhibiting the formation of fat frosting.

[0128] In the chocolate food suitable for ketogenic diet weight loss of the present invention, medium-chain triglyceride microcapsule powder and linseed oil diglyceride powder are added to increase the viscosity and structural stability of the chocolate food by embedding functional ingredients, thereby binding and stabilizing the fat in the chocolate food and reducing the migration rate of the fat; in addition, arabinose, phospholipids and polyglycerol ricinoleate can fully emulsify other lipid materials in chocolate food such as cocoa butter, help to stabilize the formation of cocoa butter crystal structure, reduce the crystal transformation of cocoa butter crystals, and thus prevent the chocolate food from forming fat frost. In the method for preparing chocolate food suitable for ketogenic diet weight loss of the present invention: step (4) cooling helps cocoa butter crystals to form a stable crystal structure; after cooling, step (5) is heated and emulsified again, and the obtained chocolate food has good plasticity, which is convenient for chocolate food casting; phospholipids and polyglycerol ricinoleate are added twice, the first time is in the emulsification reaction in step (3), and the second time is in the re-emulsification in step (5), the emulsification effect is good, and other lipid materials in chocolate food such as cocoa butter are fully emulsified, which helps to stably form the cocoa butter crystal structure, reduce the crystal transformation of cocoa butter crystals, and thus prevent the chocolate food from forming fat frost.

[0129] The above is only an implementation method of the invention, and does not limit the scope of patent protection. Those skilled in the art can make non-substantial changes or substitutions based on the invention, which still fall within the scope of patent protection.

Claims

1. A chocolate food suitable for ketogenic diet weight loss, characterized in that: Contains the following ingredients: cocoa butter, cocoa powder, cocoa mass, medium chain triglyceride microcapsule powder, linseed oil diglyceride powder, concentrated whey protein, whole milk powder, collagen peptide, arabinose, conjugated linoleic acid glyceride, resistant butterfly essence, psyllium husk powder, potato extract solid beverage, lecithin, polyglycerol ricinoleate.

2. The chocolate food according to claim 1, characterized in that: The content of each component in parts by mass is as follows: 30-45 parts of cocoa butter, 10-15 parts of cocoa powder, 5-8 parts of cocoa liquor, 5-7 parts of medium-chain triglyceride microcapsule powder, 5-7 parts of linseed oil diglyceride powder, 10-12 parts of concentrated whey protein, 5-9 parts of whole milk powder, 5-7 parts of collagen peptides, 2-5 parts of arabinose, 1-4 parts of conjugated linoleic acid glyceride, 1-2 parts of resistant butterfly essence, 1-2 parts of psyllium husk powder, 1-2 parts of potato extract solid beverage, 0.3-0.5 parts of phospholipids, and 0.1-0.4 parts of polyglycerol ricinoleate.

3. The chocolate food according to claim 2, characterized in that: The content of each component in parts by mass is as follows: 35 parts of cocoa butter, 10 parts of cocoa powder, 5 parts of cocoa liquor, 7 parts of medium-chain triglyceride microcapsule powder, 5 parts of linseed oil diglyceride powder, 12 parts of concentrated whey protein, 8 parts of whole milk powder, 7 parts of collagen peptides, 2.5 parts of arabinose, 3.5 parts of conjugated linoleic acid glycerides, 1.3 parts of resistant butterfly essence, 1 part of psyllium husk powder, 2 parts of potato extract solid beverage, 0.4 parts of phospholipids, and 0.3 parts of polyglycerol ricinoleate.

4. The chocolate food according to claim 2, characterized in that: The content of each component in parts by mass is as follows: 45 parts of cocoa butter, 10 parts of cocoa powder, 5 parts of cocoa liquor, 5 parts of medium-chain triglyceride microcapsule powder, 5 parts of linseed oil diglyceride powder, 10 parts of concentrated whey protein, 5 parts of whole milk powder, 5 parts of collagen peptides, 5 parts of arabinose, 1 part of conjugated linoleic acid glycerides, 1 part of resistant butterfly essence, 1.6 parts of psyllium husk powder, 1 part of potato extract solid beverage, 0.3 parts of phospholipids, and 0.1 parts of polyglycerol ricinoleate.

5. The chocolate food according to claim 1, 2, 3 or 4, characterized in that: The preparation method of the medium-chain triglyceride microcapsule powder comprises the following steps: (1) Pre-emulsification: Mix medium-chain triglycerides with an emulsifier and form a pre-emulsion by high-speed stirring; (2) Mixing wall materials: Mix the pre-emulsion with the wall materials, and then add resistant dextrin and silicon dioxide; (3) Homogenization: The mixture in step (2) is processed using a high-pressure homogenizer to ensure the uniformity and stability of the microcapsules; (4) Spray drying: The homogenized mixture is sent to a spray drying tower and rapidly dried under the action of hot air to form microcapsule powder; (5) Cooling: The dried microcapsule powder is cooled to room temperature to obtain medium-chain triglyceride microcapsule powder.

6. The chocolate food according to claim 5, characterized in that: In step (1), the emulsifiers are potassium citrate and mono- and di-glycerol fatty esters, and their weight parts are 1 to 2 parts and 1 to 2 parts respectively, and the weight part of medium-chain triglycerides is 45 to 55 parts; in step (2), the wall materials are oligosaccharides and casein, and their weight parts are 30 to 40 parts and 10 to 15 parts respectively, the weight part of resistant dextrin is 1 to 5 parts, and the weight part of silicon dioxide is 0.5 to 1.5 parts; in step (4), the drying temperature of the spray drying tower is 60 to 70° C., and the drying time is 5 minutes.

7. The chocolate food according to claim 1, 2, 3 or 4, characterized in that: The preparation method of the linseed oil diglyceride powder comprises the following steps: (1) Pre-emulsification: linseed oil diglyceride is mixed with an emulsifier and stirred at high speed to form a pre-emulsion; (2) Mixing other ingredients: mixing the pre-emulsified liquid with isomaltooligosaccharide, sodium citrate, potassium citrate, and calcium ascorbate; (3) Homogenization: using a high-pressure homogenizer to process the mixture in step (2) to ensure the uniformity and stability of the microcapsules; (4) Spray drying: The homogenized mixture is sent to a spray drying tower and rapidly dried under the action of hot air to form microcapsule powder; (5) Cooling: The dried microcapsule powder is cooled to room temperature to obtain linseed oil diglyceride powder.

8. The chocolate food according to claim 7, characterized in that: In step (1), the emulsifiers are sodium caseinate, mono- and di-glycerol fatty acid esters and soybean lecithin, and the weight proportions of the components are 0.5-1.5 parts, 0.5-1.5 parts and 0.5-1.5 parts respectively, and the weight proportion of linseed oil diglyceride is 50-60 parts; in step (2), the weight proportions of isomaltooligosaccharide, sodium citrate, potassium citrate and calcium ascorbate are 35-50 parts, 0.2-0.3 parts, 0.2-0.5 parts and 0.02 parts respectively; in step (4), the drying temperature of the spray drying tower is 60-70° C., and the drying time is 5 minutes.

9. The method for preparing the chocolate food suitable for ketogenic diet weight loss according to any one of claims 1 to 8, characterized in that: The steps include: (1) taking the raw materials in the chocolate food suitable for ketogenic diet weight loss; (2) Premixing: Put cocoa butter, cocoa powder, cocoa liquor, medium chain triglyceride microcapsule powder, linseed oil diglyceride powder and arabinose into a stirring container on a steaming grid and stir and mix; (3) Emulsification reaction: add 70-80% of phospholipids, 70-80% of polyglycerol ricinoleate and all other materials into the stirring container of step (2) and stir and mix them at a temperature of 45-60 degrees and 120-160 rpm for 36-48 hours; (4) Cooling: The mixed materials are cooled naturally, and then placed in a refrigerator for 5 to 10 minutes. (5) Emulsification again: The cooled material is slowly heated again, and the remaining phospholipids and polyglycerol ricinoleate are added, the temperature is 29-33 degrees, and the mixing is carried out at 120-160 rpm for 24 hours; (6) Mold pouring: After mold pouring, the mixture is naturally cooled to obtain chocolate food suitable for ketogenic diet weight loss.

10. The method for preparing chocolate food suitable for ketogenic diet weight loss according to claim 9, characterized in that: In step (3), the addition amount of both phospholipid and polyglycerol ricinoleate is 75%, the stirring temperature is 50 degrees, and the mixing is carried out at 130 rpm for 42 hours; in step (5), the temperature is 32 degrees, and the mixing is carried out at 120 rpm for 24 hours.

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