Fat-reducing satiety cocoa product and preparation method thereof

Abstract

The invention relates to a fat-reducing satiety cocoa product and a preparation method thereof, and belongs to the technical field of cocoa products. Non-covalent bonds such as hydrogen bonds, hydrophobic bonds and the like are formed among the grease, xanthan gum and concentrated whey protein in the preparation raw materials, so that migration and crystal transformation of the grease can be delayed, and the frosting of the cocoa product is delayed. The raw materials also comprise tannic acid, on one hand, the tannic acid enhances the oxidation resistance of the grease, inhibits the grease from generating grease hydroperoxide and avoids a series of health problems caused by too high grease hydroperoxide, and on the other hand, the tannic acid cooperates with the xanthan gum, so that the thermal stability of the cocoa product can be enhanced. The invention also provides a preparation method of the cocoa product, the concentrated whey protein in the raw materials for preparing the cocoa product has excellent emulsifying performance, can hinder the tiny movement of grease molecules in the process of preparing the cocoa product from the prefabricated slurry and inhibit the recrystallization movement after grease migration, and has good anti-frosting performance.

Description

Technical Field

[0001] The invention belongs to the technical field of cocoa products, and in particular relates to a fat-reducing and satiety-enhancing cocoa product and a preparation method thereof. Background Art

[0002] The ketogenic diet is a new dietary structure that is low in carbohydrates, high in fat, and moderate in protein. The ketogenic diet for obese people is based on this principle, which is to stimulate the body to produce ketones through low carbohydrate and high fat intake, thereby achieving the goal of weight loss.

[0003] Chocolate and other cocoa products contain caffeine, theobromine, vitamins and other nutrients. Eating a small amount can supplement the body with nutrients and promote metabolism. The formula of cocoa products can also be adjusted according to the needs of the ketogenic diet. The resulting cocoa products can help lose weight, but excessive consumption will affect the normal peristalsis of the gastrointestinal tract, causing indigestion, abdominal distension, abdominal pain, nausea and other discomfort symptoms.

[0004] At present, the appearance and taste of cocoa products are mainly affected by the blooming problem. The blooming problem is mainly caused by fat and sugar, and the fat bloom caused by fat has the greatest impact. Fat bloom is usually formed when cocoa butter or other oils in cocoa products float to the surface when the temperature changes. Cocoa products such as chocolate suitable for ketogenic diets have more serious blooming due to the addition of medium-chain triglycerides and other oils. Summary of the invention

[0005] The object of the present invention is to provide a fat-reduced and satiety-enhancing cocoa product which is suitable for a ketogenic diet and has a low degree of blooming.

[0006] The second object of the present invention is to provide a method for preparing the above cocoa product.

[0007] The purpose of the present invention can be achieved through the following technical solutions:

[0008] The fat-reduced satiety cocoa product is made from the following raw materials in parts by weight:

[0009] 15-30 parts of cocoa butter, 15-30 parts of cocoa powder, 5-10 parts of concentrated whey protein, 20-30 parts of cocoa liquor, 3-10 parts of medium-chain triglycerides, 0.1-1 part of xanthan gum, and 15-30 parts of oils and fats.

[0010] As a preferred embodiment of the present invention, the oil is hydrogenated coconut oil: tea oil: low-erucic acid rapeseed oil in a mass ratio of 1 to 3:0.5 to 1:1.

[0011] As a preferred embodiment of the present invention, the raw material further comprises 0.01 to 0.05 parts by weight of tannic acid.

[0012] As a preferred embodiment of the present invention, the raw material further comprises linseed oil diglyceride or linseed oil diglyceride oil powder;

[0013] The linseed oil diglyceride powder is prepared from the following raw materials: linseed oil diglyceride, isomalt oligosaccharide, sodium caseinate, mono- and diglycerol fatty acid esters, soybean lecithin, sodium citrate, potassium citrate and calcium ascorbate.

[0014] As a preferred embodiment of the present invention, the raw materials of the cocoa product further include at least one of resistant dextrin, whole milk powder, arabinose, collagen peptide, polyglycerol ricinoleate, phospholipids and conjugated linoleic acid glyceride.

[0015] As a preferred embodiment of the present invention, the raw materials of the cocoa product further include at least one of potato extract solid beverage and psyllium husk powder.

[0016] As a preferred embodiment of the present invention, the medium-chain triglycerides in the raw materials of the cocoa product are replaced by medium-chain triglyceride microcapsule powder, and the medium-chain triglyceride microcapsule powder is made from the following raw materials: medium-chain triglycerides, isomaltooligosaccharide, casein, resistant dextrin, potassium citrate, silicon dioxide and mono- and di-glycerol fatty acid esters.

[0017] The method for preparing the cocoa product comprises the following steps:

[0018] Preparing pretreated oil: adding concentrated whey protein to water until it is completely dissolved, and sealing for 24 hours; adding xanthan gum and stirring until it is completely dissolved to obtain a mixture; then adding 1 / 10 to 1 / 2 of the mass fraction of oil to the mixture, stirring evenly, and then adding the remaining oil, stirring evenly to obtain the pretreated oil;

[0019] Preparation of coarse slurry: heat cocoa butter and pre-treated oil, add other raw materials after they are dissolved and stir evenly, then cool down, and grind to obtain coarse slurry after cooling down;

[0020] Preparing prefabricated slurry: firstly heating the crude slurry to 52-58°C, then cooling and stirring to 25-28°C, and then heating to 30-35°C, and cooling the crude slurry to 25-28°C and heating to 30-35°C for more than 2 cycles to obtain prefabricated slurry;

[0021] Preparation of cocoa products: injection molding of the pre-made slurry, cooling and forming, and obtaining fat-reduced and filling cocoa products.

[0022] As a preferred embodiment of the present invention, the uniform stirring in the preparation of the pretreated oil is performed at 10000-13000 r / min.

[0023] As a preferred embodiment of the present invention, the heating in preparing the crude slurry is heating in a water bath at 50-60°C, and the cooling is cooling to 42-48°C.

[0024] Beneficial effects of the present invention:

[0025] The cocoa product provided by the present invention forms non-covalent bonds such as hydrogen bonds and hydrophobic bonds between the fat in the manufacturing raw materials and the xanthan gum and the concentrated whey protein, which can delay the migration and crystal transformation of the fat, thereby delaying the blooming of the cocoa product.

[0026] Furthermore, the fat is hydrogenated coconut oil: tea oil: rapeseed oil in a mass ratio of 1 to 3: 0.5 to 1: 1, wherein the main component of hydrogenated coconut oil is saturated fatty acids, while tea oil and rapeseed oil have high unsaturated fatty acid content. Under this mass ratio, the fat can meet the needs of the ketogenic diet and improve the effect of cocoa products in the ketogenic diet.

[0027] Furthermore, the raw materials also include tannic acid. On the one hand, tannic acid enhances the antioxidant properties of oils and inhibits the production of oil hydroperoxides, thus avoiding a series of health problems caused by excessive oil hydroperoxides. On the other hand, tannic acid cooperates with xanthan gum to enhance the thermal stability of cocoa products.

[0028] The preparation method provided by the present invention has excellent emulsifying performance of concentrated whey protein in the raw material for making cocoa products, can hinder the tiny movement of oil molecules in the process of preparing cocoa products from prefabricated slurry, inhibit the recrystallization movement after oil migration, and has good anti-blooming performance. DETAILED DESCRIPTION

[0029] The present invention is further described in detail below in conjunction with specific implementation methods.

[0030] Example 1

[0031] A fat-reducing and satiety-enhancing cocoa product, the preparation method of which is as follows:

[0032] Preparation of oil: Mix hydrogenated coconut oil, tea oil and rapeseed oil in a mass ratio of 1:0.5:1 to obtain 15 kg of oil.

[0033] Preparation of pretreated oil: add 5 kg of concentrated whey protein to an appropriate amount of water that can completely dissolve it, and seal for 24 hours; add 0.1 kg of xanthan gum and stir until it is completely dissolved to obtain a mixture; then add 1 / 10 of the mass fraction of oil to the mixture, stir evenly at 10000 r / min, then add the remaining oil, stir at 10000 r / min for 3 minutes until it is evenly stirred, to obtain the pretreated oil.

[0034] Preparation of coarse slurry: heat 15kg of cocoa butter and pretreated oil in a 50°C water bath, and after dissolving, add 15kg of raw cocoa powder, 5kg of concentrated whey protein, 20kg of cocoa liquor, 3kg of medium-chain triglycerides, 1kg of resistant dextrin, 10kg of whole milk powder, 0.5kg of arabinose, 0.1kg of collagen peptide, 0.1kg of polyglycerol ricinoleate, 0.5kg of phospholipids, 0.1kg of conjugated linoleic acid glyceride, 2kg of potato extract solid beverage, and 1kg of psyllium husk powder, stir evenly, then cool to 42°C, and grind with a fine grinder for 8h to obtain a coarse slurry.

[0035] Preparation of prefabricated slurry: first heat the crude slurry to 52°C, then put it into an ice water bath and cool it while stirring to 25°C, take it out of the ice water, and heat it to 30°C; the above-mentioned operation of cooling the crude slurry to 25°C and heating it to 30°C is repeated twice to obtain prefabricated slurry.

[0036] Preparation of cocoa products: pour the pre-made slurry into a mold, vibrate to exhaust, cool to room temperature, place in a refrigerator to wait for it to solidify and take shape, demould, and obtain a fat-reduced and filling cocoa product.

[0037] Example 2

[0038] Preparation of oil: Mix hydrogenated coconut oil, tea oil and rapeseed oil in a mass ratio of 1.5:0.6:1 to obtain 18 kg of oil.

[0039] Preparation of pretreated oil: add 6 kg of concentrated whey protein into an appropriate amount of water that can completely dissolve it, and seal for 24 hours; add 0.3 kg of xanthan gum and stir until it is completely dissolved to obtain a mixture; then add 1 / 5 of the mass fraction of oil to the mixture, stir evenly at 10750 r / min, then add the remaining oil, stir at 10750 r / min for 3 minutes until it is evenly stirred, to obtain the pretreated oil.

[0040] Preparation of coarse slurry: heat 18 kg of cocoa butter and pretreated oil in a 52°C water bath, and after dissolving, add 18 kg of raw cocoa powder, 7 kg of concentrated whey protein, 22 kg of cocoa liquor, 4 kg of medium-chain triglycerides, 2 kg of resistant dextrin, 15 kg of whole milk powder, 0.8 kg of arabinose, 0.3 kg of collagen peptide, 0.2 kg of polyglycerol ricinoleate, 0.8 kg of phospholipids, 0.2 kg of conjugated linoleic acid glyceride, 4 kg of potato extract solid beverage, and 2 kg of psyllium husk powder, stir evenly, then cool to 44°C, and grind with a fine grinder for 8.5 hours to obtain a coarse slurry.

[0041] Preparation of prefabricated slurry: first heat the crude slurry to 53°C, then put it into an ice water bath and cool it while stirring to 26°C, take it out of the ice water, and heat it to 32°C; the above-mentioned operation of cooling the crude slurry to 26°C and heating it to 32°C is repeated twice to obtain the prefabricated slurry.

[0042] Preparation of cocoa products: pour the pre-made slurry into a mold, vibrate to exhaust, cool to room temperature, place in a refrigerator to wait for it to solidify and take shape, demould, and obtain a fat-reduced and filling cocoa product.

[0043] Example 3

[0044] A fat-reducing and satiety-enhancing cocoa product, the preparation method of which is as follows:

[0045] Preparation of oil: Mix hydrogenated coconut oil, tea oil and rapeseed oil in a mass ratio of 2:0.8:1 to obtain 22 kg of oil.

[0046] Preparation of pretreated oil: add 8 kg of concentrated whey protein to an appropriate amount of water that can completely dissolve it, and seal for 24 hours; add 0.5 kg of xanthan gum and stir until it is completely dissolved to obtain a mixture; then add 3 / 10 of the mass fraction of oil to the mixture, stir evenly at 11500 r / min, then add the remaining oil, stir at 11500 r / min for 3 minutes until it is evenly stirred, to obtain the pretreated oil.

[0047] Preparation of coarse slurry: heat 22kg of cocoa butter and pretreated oil in a 55°C water bath, and after dissolving, add 22kg of raw cocoa powder, 8kg of concentrated whey protein, 25kg of cocoa liquor, 7kg of medium-chain triglycerides, 3kg of resistant dextrin, 20kg of whole milk powder, 1.2kg of arabinose, 0.5kg of collagen peptide, 0.3kg of polyglycerol ricinoleate, 1.0kg of phospholipids, 0.3kg of conjugated linoleic acid glyceride, 6kg of potato extract solid beverage, and 3kg of psyllium husk powder, stir evenly, then cool to 45°C, and grind with a fine grinder for 9 hours to obtain a coarse slurry.

[0048] Preparation of prefabricated slurry: first heat the crude slurry to 55°C, then put it into an ice water bath and cool it while stirring to 26.5°C, take it out of the ice water, and then heat it to 33°C; the above-mentioned operation of cooling the crude slurry to 26.5°C and heating it to 33°C is repeated 3 times to obtain prefabricated slurry.

[0049] Preparation of cocoa products: pour the pre-made slurry into a mold, vibrate to exhaust, cool to room temperature, place in a refrigerator to wait for it to solidify and take shape, demould, and obtain a fat-reduced and filling cocoa product.

[0050] Example 4

[0051] A fat-reducing and satiety-enhancing cocoa product, the preparation method of which is as follows:

[0052] Preparation of oil: hydrogenated coconut oil, tea oil and rapeseed oil were mixed in a mass ratio of 2.5:0.9:1 to obtain 26 kg of oil.

[0053] Preparation of pretreated oil: add 9 kg of concentrated whey protein to an appropriate amount of water that can completely dissolve it, and seal for 24 hours; add 0.7 kg of xanthan gum and stir until it is completely dissolved to obtain a mixture; then add 2 / 5 of the mass fraction of oil to the mixture, stir evenly at 12000 r / min, then add the remaining oil, stir at 12000 r / min for 3 minutes until it is evenly stirred, to obtain the pretreated oil.

[0054] Preparation of coarse slurry: heat 26 kg of cocoa butter and pretreated oil in a 58°C water bath, and after dissolving, add 26 kg of raw cocoa powder, 9 kg of concentrated whey protein, 28 kg of cocoa liquor, 8 kg of medium-chain triglycerides, 4 kg of resistant dextrin, 25 kg of whole milk powder, 1.5 kg of arabinose, 0.8 kg of collagen peptide, 0.4 kg of polyglycerol ricinoleate, 1.2 kg of phospholipids, 0.4 kg of conjugated linoleic acid glyceride, 8 kg of potato extract solid beverage, and 4 kg of psyllium husk powder, stir evenly, then cool to 46°C, and grind with a fine grinder for 9.5 hours to obtain a coarse slurry.

[0055] Preparation of prefabricated slurry: first heat the crude slurry to 56°C, then put it into an ice water bath and cool it while stirring to 27°C, take it out of the ice water, and then heat it to 34°C; the above-mentioned operation of cooling the crude slurry to 27°C and heating it to 34°C is repeated 3 times to obtain the prefabricated slurry.

[0056] Preparation of cocoa products: pour the pre-made slurry into a mold, vibrate to exhaust, cool to room temperature, place in a refrigerator to wait for it to solidify and take shape, demould, and obtain a fat-reduced and filling cocoa product.

[0057] Example 5

[0058] A fat-reducing and satiety-enhancing cocoa product, the preparation method of which is as follows:

[0059] Preparation of oil: Mix hydrogenated coconut oil, tea oil and rapeseed oil in a mass ratio of 3:1:1 to obtain 30 kg of oil.

[0060] Preparation of pretreated oil: add 10 kg of concentrated whey protein to an appropriate amount of water that can completely dissolve it, and seal for 24 hours; add 1 kg of xanthan gum and stir until it is completely dissolved to obtain a mixture; then add 1 / 2 of the mass fraction of oil to the mixture, stir evenly at 13000 r / min, then add the remaining oil, stir at 13000 r / min for 3 minutes until it is evenly stirred, to obtain the pretreated oil.

[0061] Preparation of coarse slurry: heat 30kg of cocoa butter and pretreated oil in a 60°C water bath, and after dissolving, add 30kg of raw cocoa powder, 10kg of concentrated whey protein, 30kg of cocoa liquor, 10kg of medium-chain triglycerides, 5kg of resistant dextrin, 30kg of whole milk powder, 2kg of arabinose, 1kg of collagen peptide, 0.5kg of polyglycerol ricinoleate, 1.5kg of phospholipids, 0.5kg of conjugated linoleic acid glyceride, 10kg of potato extract solid beverage, and 5kg of psyllium husk powder, stir evenly, then cool to 48°C, and grind with a fine grinder for 10 hours to obtain a coarse slurry.

[0062] Preparation of prefabricated slurry: first heat the crude slurry to 58°C, then put it into an ice water bath and cool it while stirring to 28°C, take it out of the ice water, and then heat it to 35°C; the above-mentioned operation of cooling the crude slurry to 28°C and heating it to 35°C is repeated 3 times to obtain the prefabricated slurry.

[0063] Preparation of cocoa products: pour the pre-made slurry into a mold, vibrate to exhaust, cool to room temperature, place in a refrigerator to wait for it to solidify and take shape, demould, and obtain a fat-reduced and filling cocoa product.

[0064] Example 6

[0065] A fat-reduced satiety cocoa product is different from Example 3 in that linseed oil diglyceride powder is used instead of linseed oil diglyceride, and the rest is the same as Example 3.

[0066] The linseed oil diglyceride powder is prepared from the following raw materials: linseed oil diglyceride, isomalt-oligosaccharide, sodium caseinate, mono- and di-glycerol fatty acid esters, soybean lecithin, sodium citrate, potassium citrate and calcium ascorbate.

[0067] Example 7

[0068] A fat-reduced satiety cocoa product is different from Example 3 in that medium-chain triglycerides are replaced by medium-chain triglycerides microcapsule powder, and the rest is the same as Example 3.

[0069] The medium chain triglyceride microcapsule powder is prepared from the following raw materials: medium chain triglycerides, isomaltooligosaccharide, casein, resistant dextrin, potassium citrate, silicon dioxide and mono- and di-glycerol fatty acid esters.

[0070] Example 8

[0071] A fat-reducing and satiety-enhancing cocoa product is different from Example 3 in that 0.5 kg of xanthan gum and 0.03 kg of tannic acid are added to the pre-treated oil, and the rest is the same as Example 3. The specific steps of preparing the pre-treated oil are as follows:

[0072] Preparation of pretreated oil: add 8 kg of concentrated whey protein to an appropriate amount of water that can completely dissolve it, and seal for 24 hours; add 0.5 kg of xanthan gum and 0.03 kg of tannic acid and stir until completely dissolved to obtain a mixture; then add 3 / 10 of the mass fraction of oil to the mixture, stir evenly at 11500 r / min, then add the remaining oil, stir at 11500 r / min for 3 minutes until evenly stirred, to obtain the pretreated oil.

[0073] Comparative Example 1

[0074] A fat-reduced satiety cocoa product is different from Example 3 in that xanthan gum is not added and an equal amount of fat is used instead, and the rest is the same as Example 3.

[0075] Comparative Example 2

[0076] A fat-reduced satiety cocoa product is different from Example 3 in that concentrated whey protein is not added and an equal amount of fat is used instead, and the rest is the same as Example 3.

[0077] The cocoa products prepared in Examples 1 to 8 and Comparative Examples 1 to 2 were tested as follows:

[0078] Test Example 1 Thermal Stability Determination

[0079] About 5-10 mg of the cocoa product samples prepared in Examples 1-8 and Comparative Examples 1-2 were heated from 5°C to 60°C at a heating rate of 5°C / min under a nitrogen flow rate of 50 mL / min. The peak temperature (Tp) and melt enthalpy (ΔH) were calculated by integrating the melting peak, and the results are shown in Table 1.

[0080] Table 1

[0081] Peak temperature / ℃ Melt enthalpy / (J / g) Example 1 29.1 31.58 Example 2 29.6 31.04 Example 3 31.2 31.96 Example 4 30.9 31.58 Example 5 30.7 30.77 Example 6 31.4 30.53 Example 7 30.8 30.69 Example 8 30.5 30.47 Comparative Example 1 29.3 28.19 Comparative Example 2 25.6 27.23

[0082] As shown in Table 1, the peak temperature of the cocoa products prepared in Examples 1 to 8 is 29.1 to 31.2°C. It is known that the peak temperature of conventional chocolate melting is 29.4 to 31.5°C. It can be seen that the cocoa products prepared in Examples have similar melting behaviors to conventional chocolate. The melt enthalpy of the cocoa products prepared in Examples 1 to 8 is 30.47 to 31.96 J / g, which has a higher melt enthalpy value, reflecting higher thermal stability, while the melt enthalpy in Comparative Example 1 and Comparative Example 2 is 27.23 J / g and 28.19 J / g, respectively, which is significantly lower than that of Examples 1 to 8. It can be seen that the thermal stability of the cocoa products prepared in Comparative Example 1 and Comparative Example 2 is inferior to that of the cocoa products prepared in Examples 1 to 8.

[0083] Test Example 2 Anti-frost performance test

[0084] Storage conditions: 4℃ and 28℃ cycle storage for 60 days, each temperature setting is changed after 24 hours;

[0085] 1. Test whiteness index

[0086] The color change of the cocoa product surface was tested with a colorimeter, and the L*, a*, and b* values ​​were recorded. Samples were taken on the 15th and 60th days. The results were expressed as WI using the following equation, and the results are shown in Table 2:

[0087]

[0088] Table 2

[0089] WI value (15 days) WII value (60 days) Example 1 27.5 43.9 Example 2 26.2 44.2 Example 3 25.3 40.8 Example 4 27.4 41.2 Example 5 27.8 41.5 Example 6 23.9 39.6 Example 7 24.8 40.1 Example 8 24.1 40.3 Comparative Example 1 30.8 48.7 Comparative Example 2 32.3 53.4

[0090] As can be seen from Table 2, the WI values ​​of the cocoa products prepared in Examples 1 to 8 on the 15th day are 24.1 to 27.8, which are significantly lower than the WI values ​​of 30.8 and 32.3 of Comparative Example 1 and Comparative Example 2 on the 15th day; the WI values ​​of the cocoa products prepared in Examples 1 to 8 on the 60th day are 39.6 to 44.2, which are significantly lower than the WI values ​​of 48.7 and 53.4 of Comparative Example 1 and Comparative Example 2 on the 60th day; it can be seen that the cocoa products provided by Examples 1 to 8 of the present invention have lower WI values ​​and better anti-frost performance.

[0091] 2. Test hardness and fracture resistance

[0092] The mechanical parameters of the cocoa products were tested by penetration using a TA XT-Plus texture analyzer on the 15th and 60th days of storage. 3 ) was penetrated by a stainless steel probe with a diameter of 6 mm, and the penetration distance was 5 mm. The hardness (maximum force point required for penetration) was measured at a pre-speed of 2 mm / s, a test speed of 1 mm / s, and a post-speed of 1 mm / s. Each sample was tested three times and the average value was taken. The results are shown in Table 3.

[0093] Table 3

[0094] Hardness on the 15th day (N) Hardness at 60 days (N) Example 1 312.69 336.92 Example 2 313.54 338.15 Example 3 305.27 322.09 Example 4 313.08 332.43 Example 5 312.95 336.97 Example 6 302.67 322.09 Example 7 306.20 343.57 Example 8 305.43 348.60 Comparative Example 1 269.38 377.21 Comparative Example 2 262.76 375.85

[0095] As shown in Table 1, after 60 days of cyclic temperature storage, the hardness of the cocoa products prepared in Examples 1 to 8 and Comparative Examples 1 to 2 showed an increasing trend due to the crystal reorganization and recrystallization of the fat in the cocoa products causing fat frost. The hardness of Examples 1 to 8 on the 60th day compared with the hardness on the 15th day was within 50, while the hardness of Comparative Examples 1 and 2 on the 60th day compared with the hardness on the 15th day was greater than 100. It can be seen that the hardness difference of the cocoa products prepared in Examples 1 to 8 is small, that is, the inside of the cocoa products prepared in Examples 1 to 8 effectively prevents fat from migrating to the surface through the matrix, so the cocoa products prepared in Examples 1 to 8 have good anti-frost performance.

[0096] 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 fat-reducing and satiety-enhancing cocoa product, characterized in that: Made from the following raw materials in parts by weight: 15-30 parts of cocoa butter, 15-30 parts of cocoa powder, 5-10 parts of concentrated whey protein, 20-30 parts of cocoa liquor, 3-10 parts of medium-chain triglycerides, 0.1-1 part of xanthan gum, and 15-30 parts of oils and fats.

2. The cocoa product according to claim 1, characterized in that The oil is hydrogenated coconut oil: tea oil: low-erucic acid rapeseed oil in a mass ratio of 1-3:0.5-1:

1.

3. The fat-reduced satiety cocoa product according to claim 1, characterized in that: The raw materials also include 0.01 to 0.05 parts by weight of tannic acid.

4. The fat-reduced satiety cocoa product according to claim 1, characterized in that: The raw materials also include linseed oil diglyceride or linseed oil diglyceride oil powder; The linseed oil diglyceride powder is prepared from the following raw materials: linseed oil diglyceride, isomalt oligosaccharide, sodium caseinate, mono- and diglycerol fatty acid esters, soybean lecithin, sodium citrate, potassium citrate and calcium ascorbate.

5. The fat-reduced satiety cocoa product according to claim 1, characterized in that: The raw materials of the cocoa product further include at least one of resistant dextrin, whole milk powder, arabinose, collagen peptide, polyglycerol ricinoleate, phospholipids and conjugated linoleic acid glyceride.

6. The fat-reduced satiety cocoa product according to claim 1, characterized in that: The raw materials of the cocoa product further include at least one of potato extract solid beverage and psyllium husk powder.

7. The fat-reduced satiety cocoa product according to claim 1, characterized in that: The medium-chain triglyceride in the raw materials of the cocoa product is replaced by medium-chain triglyceride microcapsule powder, which is prepared from the following raw materials: medium-chain triglyceride, isomaltooligosaccharide, casein, resistant dextrin, potassium citrate, silicon dioxide and mono- and di-glycerol fatty acid esters.

8. The method for preparing a cocoa product according to any one of claims 1 to 7, characterized in that: The following operations are included: Preparing pretreated oil: adding concentrated whey protein to water until it is completely dissolved, and sealing for 24 hours; adding xanthan gum and stirring until it is completely dissolved to obtain a mixture; then adding 1 / 10 to 1 / 2 of the mass fraction of oil to the mixture, stirring evenly, and then adding the remaining oil, stirring evenly to obtain the pretreated oil; Preparation of coarse slurry: heat cocoa butter and pre-treated oil, add other raw materials after they are dissolved and stir evenly, then cool down, and grind to obtain coarse slurry after cooling down; Preparing prefabricated slurry: firstly heating the crude slurry to 52-58°C, then cooling and stirring to 25-28°C, and then heating to 30-35°C, and cooling the crude slurry to 25-28°C and heating to 30-35°C for more than 2 cycles to obtain prefabricated slurry; Preparation of cocoa products: injection molding of the pre-made slurry, cooling and forming, and obtaining fat-reduced and filling cocoa products.

9. The preparation method according to claim 8, characterized in that: The uniform stirring in the preparation of the pretreated oil is uniform stirring at 10000-13000 r / min.

10. The preparation method according to claim 8, characterized in that: The heating in the preparation of the crude slurry is heating in a water bath at 50-60°C, and the cooling is cooling to 42-48°C.

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