A kind of cyperus oleifera protein chocolate and its preparation method

Abstract

The invention discloses a cyperus oleiferus protein chocolate and a preparation method thereof. The raw materials and weight proportions of the raw materials contained in the cyperus oleiferus protein chocolate are as follows: 10-40 parts of cyperus oleiferus protein powder, 5-40 parts of oil, 0.01-20 parts of sugar substitute, and 0.01-1 parts of flavoring substances; the cyperus oleiferus protein powder is obtained by crushing cyperus oleiferus and extracting protein by alkali dissolution and acid precipitation, and the protein content is 84%. The invention uses cyperus oleiferus protein as a raw material, adopts an alkali dissolution and acid precipitation method to obtain cyperus oleiferus protein powder, and then obtains cyperus oleiferus protein chocolate after dissolving solid oil, mixing and stirring. Compared with existing products, the chocolate of the invention is high in high-quality protein and low in fat, and is a healthy food.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to cyperus oleifera protein chocolate and a preparation method thereof. Background Art

[0002] Cyperus oleiferus is an annual tuberous plant of the Cyperaceae family that is suitable for growing in sandy land. Cyperus oleiferus has an oil content of 36%. The oil content of Cyperus oleiferus cultivated in my country is 15-30%, and unsaturated oleic acid accounts for the absolute majority. Its quality is comparable to olive oil and almond oil. Cyperus oleiferus has a protein content of 5-10%, and contains 18 kinds of amino acids involved in protein synthesis, with a total amount of 34.2g / kg. The amino acid composition is mainly glutamic acid and arginine, and the lysine content is relatively high, accounting for 15.4% of the essential amino acids. Therefore, in terms of lysine, Cyperus oleiferus protein and grain protein can achieve nutritional complementarity. The essential amino acid index of Cyperus oleiferus protein is 93.8, and the biological value is 90.54. The amino acid ratio coefficient score of Cyperus oleiferus reaches 82.41, which is higher than that of soybean protein and potato protein, and is close to the amino acid ratio coefficient of egg protein. It is an excellent protein, and the digestibility of Cyperus oleiferus protein is very high, 70.59% can be digested by pepsin. The starch content of cyperus oleifera is also very high, ranging from 12 to 42%, usually 15 to 30%. Cyperus oleifera is a valuable source of various nutrients such as oil, starch, protein, fiber, phenolic compounds, etc. At present, the large-scale application of cyperus oleifera is mainly for the production of edible oil. The soybean meal after oil extraction is mostly used as animal feed or directly discarded. Therefore, further utilization of cyperus oleifera protein with high nutritional value is of great significance to enhance the added value of cyperus oleifera.

[0003] Chocolate is a solid food made from cocoa products (cocoa butter, cocoa liquor or cocoa powder), white sugar and / or sweeteners as the main raw materials, with or without dairy products and food additives, and produced through a specific process. There is another type of cocoa butter substitute chocolate on the market, which is a food with chocolate flavor and properties made from cocoa butter substitute as the main raw material. Both chocolate and cocoa butter substitute chocolate have the following disadvantages: (1) High calorie content, about 500-550kcal / 100g, and long-term use can cause obesity; (2) Harsh storage conditions, requiring a storage environment with a temperature of 15-18°C and a relative humidity of no more than 65%, otherwise quality fission will occur, such as whitening, oil leakage, etc. (3) High energy consumption in production. Chocolate production requires grinding sucrose into fine powder that is difficult to detect with the tongue. In addition, the above-mentioned production and storage processes require insulation, which consumes a lot of energy.

[0004] Therefore, how to overcome the above-mentioned shortcomings of chocolate and cocoa butter substitute chocolate and improve their formula and production process is a topic with huge economic and social benefits that needs to be studied urgently. Summary of the invention

[0005] In view of the above problems existing in the prior art, the present invention provides a cyperus oleiferus protein chocolate and a method for making the same. The present invention uses cyperus oleiferus protein as a raw material, adopts an alkali dissolution and acid precipitation method to obtain cyperus oleiferus protein powder, and then obtains cyperus oleiferus protein chocolate after dissolving solid oil and mixing and stirring. Compared with existing products, the chocolate of the present invention is high in high-quality protein and low in fat, and is a healthy food.

[0006] The technical solution of the present invention is as follows:

[0007] The first object of the present invention is to provide a cyperus oleifera protein chocolate, wherein the cyperus oleifera protein chocolate comprises the following raw materials and the weight proportion of each raw material:

[0008]

[0009] The cyperus oleifera protein powder is obtained by crushing cyperus oleifera and extracting protein by alkali dissolution and acid precipitation, and has a protein content of 84%.

[0010] In one embodiment of the present invention, the method for preparing cyperus oleifera protein powder comprises the following steps:

[0011] (1) crushing: drying the cyperus rotundus and crushing it to obtain cyperus rotundus powder;

[0012] (2) dispersing the cyperus oleifera powder obtained in step (1) in deionized water, adjusting the pH to 8.0, magnetically stirring, centrifuging, and collecting the supernatant;

[0013] (3) adjusting the pH of the supernatant obtained in step (2) to 4.5, standing at 4°C for 2 h, centrifuging at room temperature, and collecting the precipitate;

[0014] (4) The precipitate is redissolved in deionized water, the pH value is adjusted to 7.0, and the precipitate is dialyzed and freeze-dried to obtain the cyperus oleifera protein powder.

[0015] In one embodiment of the present invention, in step (1), the particle size of the cyperus oleifera powder is 200-400 meshes.

[0016] In one embodiment of the present invention, in step (1), the particle size of the cyperus oleifera powder is 300-400 meshes.

[0017] In one embodiment of the present invention, in step (2), the mass ratio of cyperus oleifera powder to deionized water is 1:10; 2M sodium hydroxide solution is used to adjust the pH; the magnetic stirring conditions are: 400 rpm, magnetic stirring for 2 hours; the precipitate is deionized and washed during the centrifugation process, and the supernatants of multiple centrifugations are combined; the centrifugation conditions are 10000 rpm, 20 min.

[0018] In one embodiment of the present invention, in step (3), 2M hydrochloric acid solution is used to adjust the pH; the centrifugation conditions at room temperature are 6000 rpm for 15 min.

[0019] In one embodiment of the present invention, in step (4), the mass ratio of the precipitate to deionized water is 1:7; and the dialysis is performed using a dialysis mold with a molecular weight cutoff of 7000Da at 4°C for 48h.

[0020] In one embodiment of the present invention, the oil is a vegetable oil with a low freezing point, such as one or more of cocoa butter, cocoa butter substitute, and coconut oil.

[0021] In one embodiment of the present invention, the sugar is one or more of sucralose and steviol glycoside.

[0022] In one embodiment of the present invention, the addition ratio of oil to sugar is controlled at 1000-200:1.

[0023] In one embodiment of the present invention, the flavoring substance is one or more of vanillin, chocolate flavor, cheese flavor, and cream flavor.

[0024] In one embodiment of the present invention, the addition ratio of flavor substances to oil is controlled at 0.1-1:100.

[0025] In one embodiment of the present invention, the addition ratio of jojoba protein to oil is controlled at 0.5-1:1.

[0026] The second object of the present invention is to provide a method for preparing the above-mentioned cyperus oleifera protein chocolate, comprising the following steps: each raw material is calculated by weight;

[0027] (1) Cut 5-40 parts of fat into small pieces and place them in a water bath to dissolve until completely melted. During this period, control the water not to boil to prevent water droplets from splashing into the fat;

[0028] (2) After the oil is melted, add 0.01-20 parts of sugar substitute and stir until completely dissolved;

[0029] (3) adding 10-40 parts of cyperus oleifera protein powder and stirring until completely dissolved, during which the water bath temperature is controlled;

[0030] (4) adding 0.01-1 part of flavoring material and stirring to dissolve or mix;

[0031] (5) Transfer to a blender and chop to make it more uniform and smooth, the time is controlled within 0.5-4h;

[0032] (6) After stirring, the mixture is transferred to a mold and condensed into a chocolate bar to obtain the cyperus oleifera protein chocolate.

[0033] In one embodiment of the present invention, the water bath temperature is 20-60°C.

[0034] The beneficial technical effects of the present invention are:

[0035] The present invention uses cyperus oleiferus protein as a raw material, adopts an alkali dissolution and acid precipitation method to obtain cyperus oleiferus protein powder, and then obtains cyperus oleiferus protein chocolate after dissolving solid oil and mixing and stirring. Compared with existing products, the chocolate of the present invention is high in high-quality protein and low in fat, and is a healthy food. The present invention is applied and developed in actual industrial production, which can not only greatly increase the added value of cyperus oleiferus, extend the cyperus oleiferus deep processing industry chain, further reuse cyperus oleiferus oil-pressing soybean meal, generate huge economic, social and environmental benefits, but also help to fill the market gap of high-protein healthy products on the market, effectively improve the comprehensive self-sufficiency of oil crops, and ensure my country's grain and oil security.

[0036] The present invention adopts a new food raw material, cyperus juncea protein, as a main raw material. The cyperus juncea protein has high nutritional value and a large digestion and absorption rate. The chocolate product made from the cyperus juncea protein has a wider application range in terms of consumption and portability, and is high in protein, zero in sugar and low in fat, and is suitable for people who need a healthy diet in today's fast-paced life. BRIEF DESCRIPTION OF THE DRAWINGS

[0037] Figure 1 It is the sensory evaluation standard of cyperus oleifera protein chocolate;

[0038] Figure 2 Step-by-step diagram for making jatropha protein chocolate;

[0039] Figure 3 This is a real picture of the jatropha protein chocolate. DETAILED DESCRIPTION

[0040] The present invention is described in detail below in conjunction with the accompanying drawings and embodiments.

[0041] Unless otherwise specified, all raw materials involved in the following examples are commercially available products, and the production equipment used are general equipment in the field.

[0042] The cyperus oleifera protein powder in the embodiment of the present invention is obtained by crushing cyperus oleifera and extracting protein by alkali dissolution and acid precipitation, and has a protein content of 84%. The specific preparation method is as follows:

[0043] (1) drying and crushing the cyperus rotundus to obtain cyperus rotundus powder with a particle size of 300 meshes;

[0044] (2) Alkali extraction: The cyperus oleifera powder was dispersed in deionized water at a solid-liquid ratio of 1:10, and the pH was adjusted to 8.0 with 2M NaOH. The mixture was then magnetically stirred at 400 rpm for 2 h. The dispersion was then centrifuged (10,000 r / min, 20 min) to collect the supernatant. The precipitate was washed with 100 mL of deionized water, mixed thoroughly for 10 min, and then centrifuged (10,000 r / min, 20 min) to separate the precipitate and the supernatant, and the supernatant was combined.

[0045] (3) Acid precipitation: adjust the pH of the supernatant to 4.5 with 2 M HCl and let stand at 4 °C for 2 h to precipitate the protein. After precipitation, centrifuge at room temperature (6000 r / min, 15 min) to collect the precipitate.

[0046] (4) Dialysis and freeze drying: The precipitate was redissolved in deionized water at a material-water ratio of 1:7, the pH of the redissolved protein solution was adjusted to 7, and the protein solution was dialyzed at 4°C for 48 h (molecular weight 7000 Da), and then freeze-dried to obtain cyperus oleifera protein.

[0047] Sensory evaluation standards for cyperus oleifera protein chocolate Figure 1 As shown, it stipulates the standards for color, shape, taste, smell and texture.

[0048] Example 1

[0049] A method for preparing cyperus oleifera protein chocolate comprises the following steps: each raw material is calculated by weight;

[0050] (1) Cut 10 portions of cocoa butter into small pieces and place them in a 30°C water bath to dissolve until completely melted. This process takes about 1 hour. During this time, control the water not to boil to prevent water droplets from splashing into the fat.

[0051] (2) After the cocoa butter is melted, add 0.01 parts of sucralose and stir until completely dissolved. Keep the water temperature at 30°C.

[0052] (3) Add 5 parts of cyperus oleifera protein powder and stir until completely dissolved, while controlling the water bath temperature;

[0053] (4) Add 1 part of vanillin and stir to mix evenly;

[0054] (5) Transfer to a blender and chop to make it more uniform and smooth, the time is controlled within 0.5 h;

[0055] (6) After stirring, the mixture is transferred to a mold and condensed into a chocolate bar to obtain the cyperus oleifera protein chocolate.

[0056] Example 2

[0057] A method for preparing cyperus oleifera protein chocolate comprises the following steps: each raw material is calculated by weight;

[0058] (1) Place 10 parts of coconut oil in a 45°C water bath and dissolve until completely melted for about 0.5 hours. During this time, control the water not to boil to prevent water droplets from splashing into the oil;

[0059] (2) After the coconut oil is melted, add 0.05 parts of sucralose and stir until it is completely dissolved. Keep the water temperature at 45°C.

[0060] (3) adding 8 parts of cyperus oleifera protein powder and stirring until completely dissolved, while controlling the water bath temperature;

[0061] (4) Add 0.05 parts of chocolate flavor essence and stir to mix evenly;

[0062] (5) Transfer to a blender and chop to make it more uniform and smooth. The chopping time should be controlled within 2 h.

[0063] (6) After stirring, the mixture is transferred to a mold and condensed into a chocolate bar to obtain the cyperus oleifera protein chocolate.

[0064] Example 3

[0065] A method for preparing cyperus oleifera protein chocolate comprises the following steps: each raw material is calculated by weight;

[0066] (1) Cut 10 portions of cocoa butter substitute into small pieces and place them in a 55°C water bath to dissolve until completely melted for about 20 minutes. During this time, control the water not to boil to prevent water droplets from splashing into the oil.

[0067] (2) After the cocoa butter substitute is melted, add 0.025 parts of sucralose and stir until it is completely dissolved. The water temperature is kept at 55°C throughout the process.

[0068] (3) adding 10 parts of cyperus oleifera protein powder and stirring until completely dissolved, during which the water bath temperature is controlled;

[0069] (4) Add 0.1 part of cheese flavor essence and stir to mix evenly;

[0070] (5) Transfer to a blender and chop to make it more uniform and smooth. The chopping time is controlled within 4 hours.

[0071] (6) After stirring, the mixture is transferred to a mold and condensed into a chocolate bar to obtain the cyperus oleifera protein chocolate.

[0072] The sensory evaluation of the cyperus oleifera protein chocolate obtained in Examples 1-3 was performed, and the results are shown in Table 1 below.

[0073] Table 1

[0074] Color form Taste and smell organize Impurities Commercial chocolate 14 24 40 15 0 Example 1 13 24 36 15 1 Example 2 13.5 23 34 14 2 Example 3 13 24 35 14.5 1.5

[0075] As shown in Table 1, Example 1, Example 2 and Example 3 all have complete chocolate morphology and structure, and their taste is delicate, smooth, and pore-free. The addition of flavor essences makes them have a pleasant flavor. Compared with commercially available white chocolate, the product of the present invention has no obvious difference in appearance, and the taste is also delicate and smooth. There are slight differences in taste and smell depending on the type of oil used, but the difference with chocolate can be narrowed by using simulated flavor essences. The nutritional score of the added cyperus oleifera protein is comparable to that of eggs, and the added sugar is a sugar substitute that gives flavor without being greasy, which meets the current consumer demand for healthy food and light taste.

[0076] The embodiments provided above are not intended to limit the scope of the present invention, and the steps described are not intended to limit the execution order thereof. Those skilled in the art may make obvious improvements to the present invention in combination with existing common knowledge, which also fall within the scope of protection defined by the claims of the present invention.

Claims

1. A cyperus oleifera protein chocolate, characterized in that: The raw materials contained in the cyperus oleifera protein chocolate and the weight proportions of each raw material are as follows: The cyperus oleifera protein powder is obtained by crushing cyperus oleifera and extracting protein by alkali dissolution and acid precipitation, and has a protein content of 84%.

2. The cyperus oleifera protein chocolate according to claim 1, characterized in that: The preparation method of cyperus oleifera protein powder comprises the following steps: (1) crushing: drying the cyperus rotundus and crushing it to obtain cyperus rotundus powder; (2) dispersing the cyperus oleifera powder obtained in step (1) in deionized water, adjusting the pH to 8.0, magnetically stirring, centrifuging, and collecting the supernatant; (3) adjusting the pH of the supernatant obtained in step (2) to 4.5, standing at 4°C for 2 h, centrifuging at room temperature, and collecting the precipitate; (4) The precipitate is redissolved in deionized water, the pH value is adjusted to 7.0, and the precipitate is dialyzed and freeze-dried to obtain the cyperus oleifera protein powder.

3. The cyperus oleifera protein chocolate according to claim 2, characterized in that: In step (1), the particle size of the cyperus oleifera powder is 200-400 meshes.

4. The cyperus oleifera protein chocolate according to claim 2, characterized in that: In step (2), the mass ratio of cyperus oleifera powder to deionized water is 1:10; 2M sodium hydroxide solution is used to adjust the pH; the magnetic stirring conditions are: at a speed of 400 rpm, magnetic stirring for 2 hours; during the centrifugation process, the precipitate is deionized and washed, and the supernatants of multiple centrifugations are combined; the centrifugation conditions are 10000 rpm, 20 minutes.

5. The cyperus oleifera protein chocolate according to claim 2, characterized in that: In step (3), the pH is adjusted using a 2M hydrochloric acid solution; the centrifugation conditions at room temperature are 6000 rpm for 15 min.

6. The cyperus oleifera protein chocolate according to claim 2, characterized in that: In step (4), the mass ratio of the precipitate to deionized water is 1:7; the dialysis is performed using a dialysis mold with a molecular weight cutoff of 7000Da at 4°C for 48h.

7. The cyperus oleifera protein chocolate according to claim 1, characterized in that: The oil is a vegetable oil with a low freezing point, such as one or more of cocoa butter, cocoa butter substitute, and coconut oil.

8. The cyperus oleifera protein chocolate according to claim 1, characterized in that: The sugar is one or more of sucralose and steviol glycoside.

9. The cyperus oleifera protein chocolate according to claim 1, characterized in that: The flavor substances are one or more of vanillin, chocolate flavor essence, cheese flavor essence, and cream flavor essence.

10. A method for preparing the cyperus oleifera protein chocolate according to any one of claims 1 to 9, characterized in that: The method comprises the following steps: each raw material is measured by weight; (1) Cut 5-40 parts of fat into small pieces and place them in a water bath to dissolve until completely melted. During this period, control the water not to boil to prevent water droplets from splashing into the fat; (2) After the oil is melted, add 0.01-20 parts of sugar substitute and stir until completely dissolved; (3) adding 10-40 parts of cyperus oleifera protein powder and stirring until completely dissolved, during which the water bath temperature is controlled; (4) adding 0.01-1 part of flavoring material and stirring to dissolve or mix; (5) Transfer to a blender and chop to make it more uniform and smooth, the time is controlled within 0.5-4h; (6) After stirring, the mixture is transferred to a mold and condensed into a chocolate bar to obtain the cyperus oleifera protein chocolate.

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