Packaging and processing technology of nutritional chocolate rich in seabuckthorn flavone

Abstract

The invention relates to the technical field of food science and technology, in particular to a packaging and processing technology of nutritional chocolate rich in seabuckthorn flavone, and through fusion of seabuckthorn flavone, the chocolate not only maintains the delicious taste of traditional chocolate, but also greatly increases health benefits. Sea-buckthorn flavone is used as a powerful antioxidant, can help resist free radicals, prevent cardiovascular and cerebrovascular diseases and improve immunity and is beneficial to long-term health of consumers, besides the sea-buckthorn flavone, Omega-3 fatty acid, cellulose and other health components are added by optimizing the chocolate formula, so that the product is more comprehensive in nutrition, and the health of the chocolate is improved. The chocolate product prepared by the preparation method disclosed by the invention has the advantages that the requirements of consumers on high-nutrition foods are met, through optimization of an extraction process and a formula and careful selection of packaging materials, the chocolate product has good long-term stability, nutritional ingredients can be kept not deteriorated within a shelf life, and the requirements of the market on healthy foods with long shelf life are met.

Description

Technical Field

[0001] The invention relates to the technical field of food science and technology, and in particular to a packaging and processing technology of nutritious chocolate rich in seabuckthorn flavonoids. Background Art

[0002] As a popular snack, chocolate's improved versions that are healthy and nutritious are increasingly favored by consumers. In particular, chocolate containing natural plant ingredients and health functions has become a new favorite in the market. Seabuckthorn, as a plant with extremely high nutritional value, is rich in flavonoids and other active ingredients, and has obvious antioxidant, anti-inflammatory, cardiovascular protection and other multiple health benefits.

[0003] However, when incorporating effective ingredients such as flavonoids in sea buckthorn into chocolate, these nutrients are easily destroyed during the processing, which will also affect the traditional deliciousness of chocolate. This is not conducive to the processing of nutritious chocolate rich in sea buckthorn flavonoids, making the product's market competitiveness low. Summary of the invention

[0004] 1. Technical issues to be solved

[0005] In order to solve the above technical problems, the present invention provides a packaging and processing technology for nutritious chocolate rich in seabuckthorn flavonoids.

[0006] (II) Technical solution

[0007] Based on this, the present invention provides the following technical solution: a packaging and processing technology of nutritious chocolate rich in seabuckthorn flavonoids, comprising the following steps:

[0008] Step S1: preparing nutritious chocolate raw materials rich in seabuckthorn flavonoids;

[0009] Step S2: mixing the raw materials in step S1 and then refining them to reduce the particle size;

[0010] Step S3: Conching the refined mixture and stirring it at a specific temperature and time;

[0011] Step S4: casting the mixture of step S3 into a mold, and cooling and solidifying under controlled conditions;

[0012] Step S5: demoulding and post-processing the cooled and solidified product;

[0013] Step S6: Packing the product of step S5, the packaging material used is environmentally friendly material, which can effectively prevent moisture and oxidation;

[0014] Step S7: Perform quality control on the packaged products to ensure that each batch of products meets the predetermined quality standards.

[0015] Preferably, the chocolate raw material comprises the following components by weight percentage:

[0016] Cocoa butter 20%-30%;

[0017] Cocoa powder 10%-20%;

[0018] Sea buckthorn flavonoids extract 0.5%-2%;

[0019] Organic dairy or plant-based milk powder 5%-15%;

[0020] Natural sweetener 10%-20%;

[0021] Other auxiliary ingredients balance;

[0022] The seabuckthorn flavonoids extract is extracted from seabuckthorn fruit by supercritical CO2 extraction or alcohol extraction, and a specific temperature control is adopted in the preparation process of chocolate to maintain the activity of seabuckthorn flavonoids.

[0023] Preferably, the natural sweetener is selected from one or more of coconut sugar, stevia and xylitol.

[0024] Preferably, the other auxiliary ingredients include but are not limited to emulsifiers, flavors and cellulose.

[0025] Preferably, the temperature of the conching process in step S3 is controlled between 45°C and 55°C, and the time is controlled between 12 and 24 hours.

[0026] Preferably, the environmentally friendly material used in step S6 as described above is biodegradable plastic or paper material.

[0027] Preferably, in step S2 as described above, wet grinding technology is used to further reduce the particle size to improve the taste of chocolate.

[0028] Preferably, the seabuckthorn flavonoids extract is processed by microencapsulation technology and then added to the chocolate mixture to improve the stability and bioavailability of the seabuckthorn flavonoids.

[0029] Preferably, in step S7 as described above, quality control includes sensory evaluation, nutritional component analysis and microbiological testing.

[0030] (III) Beneficial effects

[0031] Compared with the prior art, the present invention provides a packaging and processing technology for nutritious chocolate rich in seabuckthorn flavonoids, which has the following beneficial effects:

[0032] The packaging and processing technology of the nutritious chocolate rich in seabuckthorn flavonoids, by integrating seabuckthorn flavonoids, the chocolate of the present invention not only maintains the delicious taste of traditional chocolate, but also greatly increases the health benefits. As a powerful antioxidant, seabuckthorn flavonoids can help resist free radicals, prevent cardiovascular and cerebrovascular diseases, improve immunity, and are beneficial to the long-term health of consumers. In addition to seabuckthorn flavonoids, by optimizing the chocolate formula, other healthy ingredients such as Omega-3 fatty acids and cellulose are added, making the product more comprehensive in nutrition and meeting the needs of consumers for high-nutrition foods. Through the optimization of the extraction process and formula, and the careful selection of packaging materials, the chocolate product of the present invention has good long-term stability, can keep the nutrients from deteriorating during the shelf life, and meet the market demand for healthy foods with a long shelf life. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 It is a schematic diagram of the specific process flow of the present invention. DETAILED DESCRIPTION

[0034] The following will be combined with the drawings in 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, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0035] See also Figure 1 , a low-temperature extraction walnut butter intelligent processing and extraction method, specifically including the following embodiments:

[0036] Example 1

[0037] This embodiment aims to prepare nutritious chocolate rich in seabuckthorn flavonoids through a standardized process flow, ensuring that the product can achieve the expected nutritional value and taste quality. The following are the detailed steps for implementing the process flow:

[0038] Step 1: Prepare the ingredients

[0039] The sea buckthorn berries are selected, cleaned, and de-stemmed, and then the sea buckthorn flavonoids are extracted using a supercritical CO2 extraction method to obtain a concentrate for later use.

[0040] Select high-quality cocoa butter, cocoa powder, organic dairy products (or plant milk powder), natural sweeteners (such as coconut sugar) and other ingredients.

[0041] Step 2: Mix

[0042] The cocoa butter is melted at a controlled temperature (about 45°C), and then the cocoa powder, sea buckthorn flavonoid concentrate, dairy powder and natural sweetener are gradually added.

[0043] Mix evenly with mixer on low speed until well combined.

[0044] Step 3: Refining

[0045] Send the mixed chocolate mass into the conching machine and adjust to the appropriate pressure and time (about 20 minutes) to achieve a delicate taste.

[0046] Step 4: Conching

[0047] The refined chocolate is then conditioned, a process that takes place at 70°C for 12 to 24 hours with constant stirring to promote flavor development and texture improvement.

[0048] Step 5: Cooling and curing

[0049] After the chocolate mass is adjusted in quality, it is poured into a pre-designed mold and then gradually cooled to 18°C ​​in a cooling tunnel to ensure that the chocolate is fully solidified.

[0050] Step 6: Demolding and post-processing

[0051] After cooling and solidifying, the chocolate is demoulded and inspected for appearance and taste. Once it is confirmed to be flawless, it is packaged.

[0052] Step 7: Packaging

[0053] The chocolate is sealed and packaged using selected environmentally friendly packaging materials. The packaging materials should protect the chocolate from direct sunlight and moisture to ensure the long-term stability and safety of the product.

[0054] Quality Control: Throughout the entire preparation process, strict quality control measures are implemented, including but not limited to raw material quality testing, process monitoring, and finished product inspection, to ensure that each batch of products meets the predetermined nutritional and quality standards.

[0055] Example 2

[0056] In this example, we will explore a variant process for preparing nutritious chocolate rich in seabuckthorn flavonoids, aiming to further optimize the health benefits and taste experience of the product. This variant process introduces new technologies and steps based on the standard process to enhance the characteristics of the product.

[0057] Step 1: Raw material preparation and pretreatment

[0058] Seabuckthorn flavonoids were microencapsulated to improve their stability and bioavailability in chocolate. Food-grade chitosan was used as the encapsulating material and the microcapsules were prepared by spray drying technology.

[0059] Choose cocoa varieties with specific flavor characteristics, and low-temperature air-dried organic milk powder to retain more natural nutrients and flavor.

[0060] Step 2: Cold Mix

[0061] Melted cocoa butter is mixed with cocoa powder, microencapsulated seabuckthorn flavonoids, organic milk powder and natural sweetener at a relatively low temperature (about 35°C). Low temperature mixing helps to protect the activity of seabuckthorn flavonoids.

[0062] Step 3: Wet Sanding

[0063] Wet milling technology is used to further refine the particles in the mixture. Compared with traditional refining, wet milling can be carried out at a lower temperature, reducing the loss of nutrients caused by high temperature.

[0064] Step 4: Cold Mass Conditioning

[0065] The conching process is carried out for a long time under low temperature conditions (about 50°C), replacing the traditional high temperature treatment with long-term stirring at low temperature, reducing the loss of nutrients and optimizing the taste.

[0066] Step 5: Precooling the mold

[0067] Before pouring, the mold is pre-cooled to slow down the solidification of the chocolate in the mold, resulting in a smoother, finer surface and a more uniform structure.

[0068] Step 6: Low temperature curing

[0069] The poured chocolate is slowly solidified at low temperature, and the solidification process adopts gradual cooling to control the shape of chocolate crystals and improve the stability and taste of the product.

[0070] Step 7: Post-processing and packaging

[0071] The solidified chocolate is finely post-processed, including hand-decoration to increase its aesthetics. Special airtight packaging technology is used, and the packaging material is a composite material with excellent moisture and oxidation resistance to ensure long-term storage of the product.

[0072] Quality Control and Testing: Strict quality control measures are implemented throughout the entire variant process, and the release performance of microencapsulated seabuckthorn flavonoids, the nutritional content of chocolate and the sensory quality are comprehensively tested to ensure that each batch of products meets high quality standards.

[0073] Example 3

[0074] This example focuses on optimizing the production process of nutritious chocolate rich in seabuckthorn flavonoids under specific conditions to cope with the impact of environmental changes on product quality and improve production efficiency and finished product quality. The following are process optimization measures for specific production conditions:

[0075] Optimization goal 1: Improving the stability of seabuckthorn flavonoids

[0076] Conditions: Production in high temperature environment.

[0077] Optimization measures: Introduce nano-encapsulation technology to protect seabuckthorn flavonoids, and reduce the damage of high temperature to the activity of seabuckthorn flavonoids by creating a protective layer. In addition, adjust the processing flow to carry out key steps such as mixing and quality control at lower temperatures as much as possible.

[0078] Optimization goal 2: Improve the taste of chocolate

[0079] Conditions: Produced in low humidity environment.

[0080] Optimization measures: Adjust the humidity control system to ensure that the relative humidity in the production workshop remains within the ideal range. Use high-shear mixing equipment to improve the texture of chocolate so that it can maintain a good taste even at low humidity.

[0081] Optimization goal 3: Improve production efficiency

[0082] Condition: Small batch production.

[0083] Optimization measures: Adopt modular production equipment so that the production line can be quickly adjusted to meet the production needs of different scales. At the same time, optimize the formula and production process, reduce unnecessary steps, and improve production flexibility and efficiency.

[0084] Optimization goal 4: Enhance product market competitiveness

[0085] Conditions: Targeting consumers with a high level of health awareness.

[0086] Optimization measures: During the product development stage, increase investment in market research to understand the specific needs of target consumers. Based on the research results, further refine product positioning, such as enriching the product line by adding other ingredients with health benefits (such as omega-3 fatty acids, dietary fiber, etc.) to meet the needs of different consumers.

[0087] Optimization goal 5: Improve the environmental performance of products

[0088] Conditions: Faced with environmental regulations and increasing consumer demand for sustainable products.

[0089] Optimization measures: Choose renewable or degradable packaging materials, and clearly mark the environmental attributes of the product in product packaging and promotional materials. In addition, optimize logistics and distribution strategies, reduce carbon footprint, and strengthen the environmental selling point of the product.

[0090] This project proves that through scientific formula and precise process, sea buckthorn flavonoids, a natural ingredient with significant health benefits, can be effectively incorporated into chocolate, retaining the healthy properties of sea buckthorn flavonoids without sacrificing the traditional deliciousness and taste of chocolate.

[0091] During the implementation of the project, innovative processes such as supercritical CO2 extraction, microencapsulation technology, and low-temperature mixing were adopted. These optimization measures effectively improved the stability and bioavailability of sea buckthorn flavonoids while ensuring the high quality of chocolate products.

[0092] The environmentally friendly packaging materials used in this project not only meet the basic requirements of food safety, but also respond to the high attention of modern consumers to environmentally friendly and sustainable products. The application of this packaging material not only ensures product quality, but also reduces the impact on the environment.

[0093] Market research and initial promotion activities show that nutritious chocolate rich in seabuckthorn flavonoids has strong competitiveness in the target market due to its health benefits, excellent taste and environmentally friendly packaging. The product has been widely welcomed, especially among consumers with high health awareness.

[0094] In summary, this project not only successfully developed a new type of healthy chocolate product, but also provided a new way for the food industry to combine natural healthy ingredients with traditional food. In the future, we hope to promote this product to a wider market through continuous technological innovation and market development, bringing more healthy choices to consumers.

[0095] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A packaging and processing technology for nutritious chocolate rich in seabuckthorn flavonoids, characterized in that: The following steps are involved: Step S1: preparing nutritious chocolate raw materials rich in seabuckthorn flavonoids; Step S2: mixing the raw materials in step S1 and then refining them to reduce the particle size; Step S3: Conching the refined mixture and stirring it at a specific temperature and time; Step S4: casting the mixture of step S3 into a mold, and cooling and solidifying under controlled conditions; Step S5: demoulding and post-processing the cooled and solidified product; Step S6: Packing the product of step S5, the packaging material used is an environmentally friendly material that can effectively prevent moisture and oxidation; Step S7: Perform quality control on the packaged products to ensure that each batch of products meets the predetermined quality standards.

2. The packaging and processing technology of the nutritious chocolate rich in seabuckthorn flavonoids according to claim 1, characterized in that: The chocolate raw material comprises the following components by weight percentage: Cocoa butter 20%-30%; Cocoa powder 10%-20%; Sea buckthorn flavonoids extract 0.5%-2%; Organic dairy or plant-based milk powder 5%-15%; Natural sweetener 10%-20%; Other auxiliary ingredients balance; The seabuckthorn flavonoids extract is extracted from seabuckthorn fruit by supercritical CO2 extraction or alcohol extraction.

3. The packaging and processing technology of the nutritious chocolate rich in seabuckthorn flavonoids according to claim 2, characterized in that: The natural sweetener is selected from one or more of coconut sugar, stevia and xylitol.

4. The packaging and processing technology of the nutritious chocolate rich in seabuckthorn flavonoids according to claim 2, characterized in that: The other auxiliary ingredients include, but are not limited to, emulsifiers, flavors and cellulose.

5. The packaging and processing technology of the nutritious chocolate rich in seabuckthorn flavonoids according to claim 1, characterized in that: As described above, the temperature of the conching process in step S3 is controlled between 45° C. and 55° C., and the time is controlled between 12 and 24 hours.

6. The packaging and processing technology of the nutritious chocolate rich in seabuckthorn flavonoids according to claim 1, characterized in that: As mentioned above, the environmentally friendly material used in step S6 is biodegradable plastic or paper material.

7. The packaging and processing technology of the nutritious chocolate rich in seabuckthorn flavonoids according to claim 1, characterized in that: As described above in step S2, wet grinding technology is used to further reduce the particle size.

8. The packaging and processing technology of the nutritious chocolate rich in seabuckthorn flavonoids according to claim 2, characterized in that: The seabuckthorn flavonoids extract is processed by microencapsulation technology and then added into the chocolate mixture.

9. The packaging and processing technology of the nutritious chocolate rich in seabuckthorn flavonoids according to claim 1, characterized in that: As described above in step S7, quality control includes sensory evaluation, nutritional component analysis and microbiological testing.

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