Cistanche ultra-micro sauce nutritional chocolate forming production process

Abstract

The invention relates to the technical field of candy manufacturing, and particularly discloses a cistanche ultra-micro sauce nutritional chocolate forming production process which comprises the following steps: S1, preparing dry cistanche powder; s2, performing CO2 supercritical extraction on the cistanche powder; s3, water-soluble components in the extraction residues are extracted; s4, adding ethanol with the same volume into the water extract to obtain the water-soluble nutritional essence in the cistanche; s5, mixing the fat-soluble nutritional essence obtained in the step S2 and the water-soluble nutritional essence obtained in the step S4 with a chocolate raw material according to a certain proportion to obtain the cistanche ultra-micro sauce; and S6, heating and cooling the cistanche ultra-micro sauce, and molding to obtain the cistanche ultra-micro sauce nutritional chocolate. According to the process provided by the invention, fat-soluble and water-soluble active components in cistanche can be efficiently extracted, the fat-soluble and water-soluble active components in cistanche are creatively mixed with chocolate raw materials, the taste of the chocolate is improved, and the nutritional chocolate is rich in nutrients. And the health efficacy of the chocolate is improved.

Description

Technical Field

[0001] The invention relates to the technical field of candy manufacturing, in particular to a production process for molding nutritious chocolate with superfine cistanche paste. Background Art

[0002] With the accelerated pace of life in modern society, people's demand for healthy food is growing, especially for food with specific health effects. As a traditional medicinal and edible plant, Cistanche deserticola has attracted widespread attention due to its unique nutritional value and medicinal value. Cistanche deserticola is rich in a variety of active ingredients, such as phenolic acids, sugars, alkaloids, etc., and has a variety of physiological activities such as antioxidant, anti-aging, and immunity enhancement. However, the application of Cistanche deserticola in the food industry is relatively limited, mainly due to its unique taste and extraction difficulty, which makes its application in traditional food processing encounter certain challenges.

[0003] As a popular snack, chocolate is not only delicious, but also found to contain a variety of compounds that are beneficial to the human body, such as antioxidants such as flavonoids. In recent years, the market for functional chocolate, that is, chocolate that is rich in specific nutrients and has certain health benefits, has grown rapidly and has become a hot spot in the field of health food.

[0004] In this context, combining the nutritional and medicinal value of Cistanche with the popularity and popularity of chocolate, a Cistanche ultrafine paste nutritious chocolate molding production process was developed. This can not only present the health benefits of Cistanche in a form that is more easily accepted by consumers, but also bring new product innovations to the chocolate industry and meet the market's comprehensive demand for healthy, nutritious and delicious food. Summary of the invention

[0005] In order to solve the problems mentioned in the background technology, the purpose of the present invention is to provide a production process for molding nutritious chocolate with superfine Cistanche deserticola paste.

[0006] In order to achieve the above object, the technical solution of the present invention is:

[0007] A production process for forming nutritious chocolate with superfine Cistanche deserticola paste, comprising the following steps:

[0008] S1: preparing dried Cistanche deserticola powder;

[0009] S2: extracting the Cistanche deserticola powder with supercritical CO2 to obtain the fat-soluble nutritional essence and extraction residue in the Cistanche deserticola, wherein the fat-soluble nutritional essence includes phenolic acids and alkaloids;

[0010] S3: extracting the extraction residue with water to extract the water-soluble components in the extraction residue to obtain a water extract, and filtering and concentrating the water extract;

[0011] S4: adding an equal volume of ethanol to the water extract to precipitate the water-soluble components, and drying the precipitate at low temperature to obtain the water-soluble nutrient essence in Cistanche deserticola;

[0012] S5: mixing the fat-soluble nutritional essence obtained in step S2 and the water-soluble nutritional essence obtained in step S4 with chocolate raw materials in a certain proportion, and ultrafinely grinding and homogenizing the mixture to obtain ultrafine Cistanche paste;

[0013] S6: The superfine Cistanche sauce is heated to become a fluid and then poured into a mold. After being cooled and shaped, the superfine Cistanche sauce nutritious chocolate is obtained.

[0014] Furthermore, in step S1, the Cistanche deserticola powder is obtained by the following method: the Cistanche deserticola raw material is washed and crushed, and then hot-air dried at 60° C. to a constant weight to obtain the Cistanche deserticola powder.

[0015] Furthermore, in step S2, the temperature of CO2 supercritical extraction is 50°C, the pressure is 200 bar, and the extraction time is 4 hours.

[0016] Furthermore, the conditions for water extraction in step S3 are: adding water to the extraction residue at a liquid-to-solid ratio of 10:1, and reflux extraction at 80° C. for 3 hours.

[0017] Furthermore, the concentration of ethanol in step S4 is 95%.

[0018] Furthermore, the chocolate raw materials include cocoa butter, cocoa powder and milk powder.

[0019] Furthermore, in step S6, the Cistanche superfine paste is heated to between 45° C. and 50° C.

[0020] The beneficial effects of the present invention are as follows: by combining CO2 supercritical extraction technology and the traditional water extraction-alcohol precipitation method, the fat-soluble and water-soluble active ingredients in Cistanche can be efficiently extracted, the heat-sensitive nutrients are effectively protected from being destroyed, and there is no residual solvent, the quality and purity of the extract are guaranteed, and the fat-soluble and water-soluble active ingredients in Cistanche are innovatively mixed with chocolate raw materials, which not only improves the taste of chocolate, but also enhances the health benefits of chocolate, and can provide consumers with a unique eating experience. DETAILED DESCRIPTION

[0021] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field belong to the protection scope of the present invention.

[0022] Example

[0023] A production process for forming nutritious chocolate with superfine Cistanche deserticola paste, comprising the following steps:

[0024] S1: raw material preparation, selecting Cistanche deserticola grown in a pollution-free desert area with a growth period of at least 2 years, washing and crushing the collected Cistanche deserticola, and then hot-air drying at 60°C to constant weight to obtain Cistanche deserticola powder;

[0025] S2: CO2 supercritical extraction, the dried Cistanche deserticola powder is loaded into the extraction column, supercritical CO2 is used as the solvent, and the extraction is carried out at 50°C and 200 bar for 4 hours, mainly extracting the fat-soluble components in Cistanche deserticola, including phenolic acids and alkaloids. The extracted CO2 is released through a decompression chamber, and the extract is precipitated in a collection bottle to obtain the fat-soluble nutritional essence of Cistanche deserticola, and the extraction residue is collected:

[0026] S3: water extraction, adding water to the extraction residue at a liquid-to-solid ratio of 10:1, reflux extraction at 80° C. for 3 hours to obtain a water extract, which contains water-soluble components in Cistanche deserticola, and filtering and concentrating the water extract;

[0027] S4: alcohol precipitation, adding an equal volume of 95% ethanol to the water extract, leaving it to stand overnight to precipitate the water-soluble components, and drying the precipitate at low temperature to obtain the water-soluble nutrient essence in Cistanche deserticola;

[0028] S5: mixing the raw materials, mixing the fat-soluble nutritional essence obtained in step S2 and the water-soluble nutritional essence obtained in step S4, cocoa butter, cocoa powder and milk powder in a mass fraction ratio of 5%:5%:40%:45%:5%, crushing the mixture into a micron-level particle size by using an ultrafine grinder, and then further refining the mixture by using a high-speed homogenizer to form a uniform ultrafine Cistanche paste;

[0029] S6: Heat the Cistanche superfine sauce to 45℃-50℃ to maintain good fluidity, then pour the Cistanche superfine sauce into the mold, or use injection technology to inject it into the mold, place the mold filled with Cistanche superfine sauce in a cooling channel or cooling cabinet, so that the Cistanche superfine sauce in the mold can be quickly solidified to form Cistanche superfine sauce nutritious chocolate, then demould the Cistanche nutritious chocolate, align the surface for detailed inspection and modification to ensure a flawless appearance.

[0030] The formed Cistanche superfine paste chocolate has a good appearance and a smooth surface, delicate taste and unique flavor. The Cistanche superfine paste chocolate retains the nutritional and medicinal value of Cistanche and has the flavor of chocolate.

[0031] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. All modifications, equivalent substitutions, improvements, etc. within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A production process for forming nutritious chocolate with superfine Cistanche deserticola paste, characterized in that: The following steps are involved: S1: preparing dried Cistanche deserticola powder; S2: Performing CO2 supercritical extraction on the Cistanche deserticola powder to obtain the fat-soluble nutrient essence and extraction residue in the Cistanche deserticola; S3: extracting the extraction residue with water to extract the water-soluble components in the extraction residue to obtain a water extract, and filtering and concentrating the water extract; S4: adding an equal volume of ethanol to the water extract to precipitate the water-soluble components, and drying the precipitate at low temperature to obtain the water-soluble nutrient essence in Cistanche deserticola; S5: mixing the fat-soluble nutritional essence obtained in step S2 and the water-soluble nutritional essence obtained in step S4 with chocolate raw materials in a certain proportion, and ultrafinely grinding and homogenizing the mixture to obtain ultrafine Cistanche paste; S6: The superfine Cistanche sauce is heated to become a fluid and then poured into a mold. After being cooled and shaped, the superfine Cistanche sauce nutritious chocolate is obtained.

2. The production process for forming nutritious chocolate with superfine Cistanche deserticola paste according to claim 1, characterized in that: In step S1, the Cistanche deserticola powder is obtained by the following method: washing and crushing the Cistanche deserticola raw material, and then drying it with hot air at 60° C. to a constant weight to obtain the Cistanche deserticola powder.

3. The production process for forming nutritious chocolate with superfine Cistanche deserticola paste according to claim 1, characterized in that: The temperature of CO2 supercritical extraction in step S2 is 50°C, the pressure is 200 bar, and the extraction time is 4 hours.

4. The production process for forming nutritious chocolate with superfine Cistanche deserticola paste according to claim 1, characterized in that: The conditions for water extraction in step S3 are: adding water to the extraction residue at a liquid-to-solid ratio of 10:1, and reflux extraction at 80° C. for 3 hours.

5. The production process for forming nutritious chocolate with superfine Cistanche deserticola paste according to claim 1, characterized in that: The concentration of ethanol in step S4 is 95%.

6. The production process for forming nutritious chocolate with superfine Cistanche deserticola paste according to claim 1, characterized in that: The chocolate raw materials include cocoa butter, cocoa powder and milk powder.

7. The production process for forming nutritious chocolate with superfine Cistanche deserticola paste according to claim 1, characterized in that: In step S6, the superfine Cistanche sauce is heated to a temperature between 45° C. and 50° C.