Chocolate with asthenopia relieving effect

Abstract

The invention relates to chocolate with an asthenopia relieving effect, and belongs to the technical field of functional food. The invention provides chocolate with an asthenopia relieving effect. The chocolate is prepared from the following raw material components in parts by weight: 8 to 23 parts of cocoa butter, 35 to 50 parts of cocoa mass, 15 to 30 parts of powdered sugar, 5 to 20 parts of cocoa powder, 0.3 to 0.5 part of phospholipid, 0.1 to 0.6 part of lutein ester, 0.2 to 1.0 part of DHA (docosahexaenoic acid), 0.1 to 1.0 part of procyanidine, 0.2 to 3.0 parts of lycium barbarum polysaccharide and 0.01 to 0.015 part of saffron crocus extract powder. The invention further provides a preparation method and application of the chocolate with the function of relieving asthenopia, functional components such as the lutein ester, the DHA, the procyanidine, the lycium barbarum polysaccharide and the saffron crocus extract are added into the components, so that the chocolate with the function of relieving asthenopia has the function of relieving asthenopia; and activity preservation and efficient delivery of functional components, coexistence of multi-layer flavor and an asthenopia relieving effect and better product structural strength are realized.

Description

Technical Field

[0001] This invention relates to the field of functional food technology, and in particular to a chocolate that can relieve eye fatigue. Background Technology

[0002] Vision is a vital sense for those who engage in prolonged, meticulous visual work to acquire information. However, the eyeballs are often under constant strain, leading to significantly increased metabolism in the eye muscles. This results in increased metabolic waste and excessive accumulation of free radicals. If this stress is not relieved over time, it can impair visual function, causing eye strain. This is especially true for those who spend long hours in front of screens, where intense screen time can cause eye fatigue, headaches, and ciliary muscle spasms and stiffness. It can also slow focusing, impair the ability to distinguish grayscale and details, and cause oxidative stress in retinal ganglion cells. Adjusting dietary structure and leveraging the physiological regulatory functions of plant-based foods can help alleviate eye strain, protect vision, and maintain eye health.

[0003] Chocolate plays an important role in dietary regulation. By adding special functional ingredients, its health benefits can be enhanced, transforming it into a new form of dietary supplement. As a mature dietary supplement, chocolate not only provides essential daily nutrients but can also be applied to specific health areas such as beauty, sleep, mood, bone health, and immune regulation. Existing functional chocolates developed using chocolate as a carrier and adding functional factors mainly include: probiotic dietary supplements prepared through improved processes and encapsulation techniques; health foods that alleviate menopausal symptoms by adding soy isoflavones to chocolate; microcapsules made by adsorbing and encapsulating caffeine for use in chocolate with energizing effects; chocolate with sleep-aiding and anti-anxiety effects by adding γ-aminobutyric acid (GABA); and tea polyphenol chocolate with antioxidant properties. However, there are no reports of chocolates that improve flavor perception while effectively relieving eye strain, especially severe eye strain. Summary of the Invention

[0004] (a) Technical problems to be solved

[0005] In view of the above-mentioned shortcomings and deficiencies of the prior art, the present invention provides a chocolate that can relieve eye fatigue, which solves the technical problem that the prior art does not involve chocolate products that effectively relieve eye fatigue, especially deep eye fatigue, and improve the taste.

[0006] (II) Technical Solution

[0007] This invention provides a chocolate that can relieve eye strain.

[0008] One of the objectives of this invention is to provide a chocolate that relieves eye strain. The raw materials include the following components in parts by weight: 8-23 parts cocoa butter, 35-50 parts cocoa liquor, 15-30 parts powdered sugar, 5-20 parts cocoa powder, 0.3-0.5 parts phospholipids, 0.1-0.6 parts lutein esters, 0.2-1.0 parts DHA, 0.1-1.0 parts proanthocyanidins, 0.2-3.0 parts wolfberry polysaccharides, and 0.01-0.015 parts saffron extract powder.

[0009] Further, the raw materials include the following components in parts by weight: 13-20 parts cocoa butter, 38-45 parts cocoa liquor, 18-25 parts powdered sugar, 7-15 parts cocoa powder, 0.35-0.45 parts phospholipids, 0.2-0.5 parts lutein esters, 0.3-0.9 parts DHA, 0.2-0.9 parts proanthocyanidins, 0.5-2.7 parts wolfberry polysaccharides, and 0.012-0.014 parts saffron extract powder.

[0010] Furthermore, the raw materials include the following components in parts by weight: 16 parts cocoa butter, 42 parts cocoa liquor, 22 parts powdered sugar, 11 parts cocoa powder, 0.4 parts phospholipids, 0.4 parts lutein esters, 0.5 parts DHA, 0.6 parts proanthocyanidins, 1.6 parts wolfberry polysaccharides, and 0.013 parts saffron extract powder.

[0011] This invention provides a chocolate that relieves eye strain. Based on a base of chocolate containing various vitamins, minerals, and abundant polyphenols, which possess antioxidant, anti-cancer, and anti-inflammatory properties, effectively lowering blood pressure, alleviating arteriosclerosis, and improving vascular endothelial function, cocoa butter and cocoa powder are added to the cocoa liquor base. This allows for precise control of the chocolate's fluidity, flavor, color, and texture. Cocoa butter, as an oily component, effectively enhances the chocolate's fluidity, facilitating molding. The cocoa butter used in this invention is pure cocoa butter. Cocoa powder enhances the cocoa flavor and color of the chocolate, significantly strengthening the cocoa taste and color without significantly increasing the oil content. The cocoa powder used in this invention is low-fat alkalized cocoa powder, which reduces the strong and complex taste of cocoa powder, providing a milder and simpler taste that is beneficial for later flavoring. Furthermore, it offers better solubility, facilitating melting with other functional components.

[0012] Lutein esters are esters formed from lutein and long-chain unsaturated fatty acids. They are the main form of lutein found in plants and possess both coloring and nutritional benefits. The efficacy of lutein esters is comparable to, or even superior to, lutein itself. Lutein esters can prevent blue light damage to the retina and have health benefits such as protecting the retina and relieving eye fatigue. The lutein esters described in this invention are extracted from marigolds and have a purity of 10%-20%.

[0013] DHA is a vital omega-3 unsaturated fatty acid for the human body and a major fatty acid in retinal phospholipids. It influences the rhodopsin content and light response in the optic disc, playing a crucial role in maintaining and repairing retinal function and promoting the differentiation of three-dimensional retinal photoreceptor cells. DHA supplementation can effectively lower intraocular pressure and improve dry eyes by reducing oxidative stress and inflammatory damage pathways. The DHA described in this invention is extracted from marine microalgae with a purity of 7%-10%. Because it originates from marine microalgae, its DNA purity is extremely high, containing almost no EPA, making it widely applicable to people with seafood allergies.

[0014] Proanthocyanidins can promote the regeneration of rhodopsin in retinal rod cells, maintaining retinal structure and function; increase the rate of rhodopsin regeneration, enhance retinal light sensitivity, and improve night vision; improve the circulatory system by enhancing the elasticity of microvessels, strengthen the microcirculation of retinal capillaries, and reduce the attack of free radicals on the eyes by accelerating microvascular circulation. The proanthocyanidins described in this invention are extracted from grape seeds, with a purity of not less than 95%. Because they are extracted from grape seeds, these proanthocyanidins are mainly composed of catechin and epicatechin units, primarily C4→C8; among them, proanthocyanidin B1, B2, and other dimers are characteristic components, providing sufficient protection for ocular blood vessels. Through antioxidant and collagenase-inhibiting effects, they significantly enhance the strength and elasticity of ocular capillaries, prevent capillary leakage, and fundamentally improve ocular blood supply; their anti-inflammatory and vascular permeability-reducing effects help alleviate tissue edema around the eyes and retina, indirectly supporting retinal health.

[0015] Lycium barbarum polysaccharide is a natural plant polysaccharide isolated from Lycium barbarum fruit and is one of the key bioactive substances in Lycium barbarum. It can effectively alleviate ischemia-induced retinal dysfunction, reduce inflammatory damage caused by related neuronal death and glial cell activation, and protect retinal ganglion cells from COCl2-induced apoptosis by reducing mitochondrial membrane potential and reactive oxygen species. It can also improve dry eye by reducing oxidative stress and inflammation. The Lycium barbarum polysaccharide described in this invention is extracted from Lycium barbarum and has a purity of 40%-60%. This Lycium barbarum polysaccharide is mainly composed of arabinose, galactose, glucose, rhamnose, mannose, xylose, and galacturonic acid linked in a specific ratio and bonding manner, and often covalently bound to proteins or peptide chains to form glycoproteins or proteoglycans, constituting a "polysaccharide-protein complex," which can effectively protect retinal ganglion cells and combat optic nerve damage.

[0016] Furthermore, the sugar powder is a mixture of granulated sugar and one or more sugars selected from isomaltulose, isomaltooligosaccharide, and trehalose. By using isomaltulose, isomaltooligosaccharide, and trehalose to replace part of the granulated sugar in the chocolate, the amount of granulated sugar used is reduced. This meets users' needs for low sugar and low energy, and also reduces the impact of single sugar crystallization on the chocolate structure through a complex sugar source. Granulated sugar, as a sweetener, increases the sweetness of chocolate and plays two main roles: stabilizing the base and regulating flavor. An appropriate amount of granulated sugar makes the chocolate sweet and crisp, but too much sugar will make the chocolate overly sweet and cloying, affecting the overall taste balance. The crystallinity of granulated sugar also affects the texture and taste of the chocolate; excessively large or uneven crystals will result in a rough or grainy texture. In addition, the high hygroscopicity of granulated sugar means that excessive use may cause the chocolate to easily absorb moisture and soften, affecting its shelf life and quality stability. Therefore, the amount of granulated sugar used in chocolate making needs to be controlled and adjusted appropriately according to specific requirements and taste preferences.

[0017] Isomaltulose, also known as isomerized sucrose, is a reducing disaccharide formed by glucose and fructose linked by α-1,6 glycosidic bonds. Its sweetness is approximately 50% that of sucrose, it has no off-flavor, a stable and pure sweetness, and can balance the taste and improve the flavor of chocolate. Isomaltulose, as a sucrose substitute, has similar viscosity and fluid characteristics to sucrose, low hygroscopicity, is not easily degraded or clumped, and has good anti-crystallization properties, effectively improving the structure of chocolate and extending its shelf life.

[0018] Isomaltooligosaccharide (OMS) is a starch sugar, a component of amylopectin or polysaccharides found in nature. Its main components are isomaltose, panose, isomalttriose, and oligosaccharides with four or more sugars linked by α-1,6 glycosidic bonds between glucose molecules. Commercially available IOS products are mainly available in two specifications: IMO-50 and IMO-90, with sweetness levels of 52% and 42% of sucrose, respectively. IOS has excellent moisturizing properties, effectively preventing moisture evaporation and playing a crucial role in maintaining the moisture and quality of chocolate. It also inhibits the crystallization of sucrose and glucose, further preventing chocolate hardening and crystallization, effectively extending shelf life. IOS is difficult to break down and absorb, and can regulate blood sugar, promote the proliferation of beneficial bacteria such as Bifidobacteria in the gut, inhibit the formation of harmful bacteria and putrefactive substances, and improve the intestinal microecological environment. Based on the "gut-eye axis" theory, IOS may potentially alleviate eye fatigue by regulating intestinal flora and immunity.

[0019] Trehalose is a non-reducing sugar composed of two glucose molecules linked by an α-1,1 glycosidic bond. It is the most stable of the natural disaccharides, lacking reducing properties and exhibiting superior stability to heat and acids / alkalis. Even under heating conditions, it does not undergo Maillard reactions with amino acids or proteins. Its sweetness is approximately 45% that of sucrose. It has low hygroscopicity, possesses some dehydrating properties, and high moisture retention, effectively extending the shelf life of chocolate.

[0020] Isomaltulose, isomaltooligosaccharide, and trehalose can all be used as sucrose substitutes, with a sweetness of about 50% that of sucrose. In addition to improving the sweetness and taste of chocolate, they can be combined with fat substitutes and fillers to give chocolate a stable fluidity. They are chemically stable, have low hygroscopicity, and can effectively extend the shelf life of chocolate.

[0021] Furthermore, crocin and crocin-like compounds, such as crocinin and crocin acid, are the main effective components for relieving eye fatigue in saffron extract, accounting for approximately 10%-20%; crocin aldehyde, as the main contributing component of aroma in the extract, accounts for approximately 0.01%-0.05%. As a strong antioxidant, it can scavenge free radicals and protect retinal cells from damage; it can relieve eye discomfort by regulating inflammatory factors (such as TNF-α and IL-6); it can relieve eye fatigue caused by poor blood flow by dilating blood vessels and enhancing retinal blood flow, thereby improving the nutritional supply to the eyes and further reducing the tension of the ciliary muscle; it can delay the aging of photoreceptor cells and effectively protect against retinal function decline caused by prolonged use of the eyes; it can regulate the balance of neurotransmitters in the retina and help relieve visual signal processing fatigue; and it can alleviate symptoms such as dry throat and blurred vision caused by prolonged use of electronic devices.

[0022] A second objective of this invention is to provide a method for preparing chocolate that relieves eye strain, comprising:

[0023] S1. Select lutein esters with a purity of 10%-20% extracted from marigolds, DHA with a purity of 7%-10% extracted from marine microalgae, proanthocyanidins with a purity of not less than 95% extracted from grape seeds, wolfberry polysaccharides with a purity of 40%-60% extracted from wolfberries, and saffron extract powder with a purity of 10%-20% extracted from saffron.

[0024] S2. Weigh out 8-23 parts cocoa butter, 35-50 parts cocoa liquor, 15-30 parts powdered sugar, 5-20 parts cocoa powder, 0.3-0.5 parts phospholipids, 0.1-0.6 parts lutein esters, 0.2-1.0 parts DHA, 0.1-1.0 parts proanthocyanidins, 0.2-3.0 parts wolfberry polysaccharides, and 0.01-0.015 parts saffron extract powder for use as raw material additions in the preparation process.

[0025] S3. Grind the powdered sugar to a fineness of 80-120 mesh, and melt the cocoa butter and cocoa liquor at 50°C to obtain pretreated powdered sugar, melted cocoa butter and cocoa liquor.

[0026] S4. Mix the powdered sugar and the basic chocolate ingredients evenly and grind them finely to obtain a fat-sugar-cocoa base complex; add the heat-sensitive functional components lutein ester and DHA; add the hydrophilic components proanthocyanidins and wolfberry polysaccharides at a temperature not exceeding 60°C, and refine the mixture. Before the refining is completed, add the emulsifier phospholipids; cool the mixture and add saffron extract powder to obtain an aroma-sealing slurry; the basic chocolate ingredients include cocoa butter, cocoa liquor, and cocoa powder;

[0027] S5. The aroma-sealed syrup is subjected to a temperature-regulating treatment to obtain a crystal-stable chocolate syrup;

[0028] S6. The chocolate syrup is poured, cooled, demolded, and packaged to obtain chocolate that relieves eye strain.

[0029] Further, in step S4, the fine grinding includes: thoroughly mixing the pretreated sugar powder, melted cocoa butter and cocoa liquor, adding cocoa powder, mixing evenly and then fine grinding; the fine grinding time is 2h-5h, the average fineness does not exceed 50μm, and the temperature of the chocolate syrup is maintained at 45℃-50℃ during the grinding process; to obtain a fat-sugar-cocoa base complex.

[0030] Further, in step S4, the method of adding the heat-sensitive functional components lutein ester and DHA includes: precisely controlling the temperature of the fat-sugar-cocoa base complex at 44℃-46℃, adding the fat-soluble functional components lutein ester and DHA to it, and continuing to grind for 15min-20min to obtain a slurry containing the fat-soluble functional components.

[0031] Further, in step S4, the method of adding hydrophilic components proanthocyanidins and wolfberry polysaccharides by heating includes: slowly heating the slurry containing fat-soluble functional components to 50℃-55℃, premixing it with water-soluble functional components proanthocyanidins and wolfberry polysaccharides, refining it for 9h-12h at a speed of 50-60rpm, and ensuring that the slurry temperature does not exceed 65℃ throughout the process. Adding emulsifier phospholipids 3h-4h before the end of refining, to obtain a refined slurry containing both fat-soluble and water-soluble functional components with an average fineness not exceeding 20μm.

[0032] The refining process comprises three stages: the first stage is at 50℃-55℃ for 3-4 hours; the second stage is at 55℃-60℃ for 3-4 hours; and the third stage is at 60℃-65℃ for 3-4 hours. The first stage, the pre-refining stage, involves uniformly mixing the basic and functional chocolate components, evaporating most of the free moisture through stirring and ventilation, and further removing and dispersing volatile acids from cocoa bean fermentation, thus initially developing the flavor. The second stage, the mid-refining stage, sees the chocolate slurry thicken further, and under shear and friction, the fat achieves a completely continuous distribution, resulting in liquefaction and homogenization. The third stage, the post-refining stage, forms a rich and smooth chocolate containing functional components.

[0033] Further, in step S4, the method of cooling and adding saffron extract powder includes: rapidly cooling the finely ground and refined slurry containing fat-soluble and water-soluble functional components to 29°C-30°C, adding saffron extract powder, and stirring at this temperature for 10-15 minutes.

[0034] Furthermore, in step S5, the temperature adjustment process is a temperature adjustment curve process involving heating, cooling, and reheating.

[0035] A third objective of this invention is to provide an application of chocolate that relieves eye strain, including nutritional supplementation for people who use their eyes for extended periods and relief of severe eye strain.

[0036] (III) Beneficial Effects

[0037] The chocolate prepared by this invention has the effect of relieving eye fatigue by adding functional ingredients such as lutein ester, DHA, proanthocyanidins, wolfberry polysaccharide, and saffron extract powder to its components.

[0038] Furthermore, in this invention, isomaltulose, isomaltooligosaccharide, and trehalose replace some of the white sugar in the chocolate. By reducing the use of white sugar, it not only meets the user's demand for low sugar and low energy, but also reduces the impact of single sugar crystallization on the chocolate structure through the complex sugar source, improves the sweetness and taste of the chocolate, and effectively extends the shelf life of the chocolate product.

[0039] Furthermore, this invention, through "core functional ingredients + sensory experience ingredients," adds saffron extract powder to the basic lutein esters, DHA, proanthocyanidins, and wolfberry polysaccharides. In response to the increased screen usage in modern times, it actively adjusts the focus function and relieves deep eye fatigue.

[0040] Furthermore, this invention employs a stepped flavor infusion and structural domestication approach, utilizing the rheological properties and surface activity of chocolate paste at different temperatures to "lock" the flavors of volatile and easily oxidized precious raw materials within the fat network, and promote a layered fusion with the cocoa flavor. This achieves the coexistence of functional component activity preservation and efficient delivery, multi-layered flavor and "eye fatigue relief" effects, and improved structural strength. Attached Figure Description

[0041] Figure 1 This is a schematic diagram of the chocolate production process.

[0042] Figure 2 This diagram illustrates the difference between the taste recognition mechanism of an electronic tongue and existing biological taste recognition mechanisms.

[0043] Figure 3 This is a flowchart of the electronic tongue test for samples.

[0044] Figure 4 This is a diagram of taste units for an electronic tongue.

[0045] Figure 5 Chocolate sample image used to relieve eye strain. Detailed Implementation

[0046] To better explain and facilitate understanding of this invention, a detailed description of the invention is provided below with reference to the accompanying drawings and specific embodiments. All raw materials used in this invention are commercially available, and experimental methods not specifically described are based on conventional operating methods known to those skilled in the art.

[0047] Example 1

[0048] This embodiment provides a method for preparing chocolate that relieves eye strain (see [link]). Figure 1 The steps include:

[0049] (1) Extraction of functional components

[0050] Lutein esters with a purity of 15% were extracted from marigolds (lutein ester powder, Chenguang Biotech Group Co., Ltd.); DHA with a purity of 8.5% was extracted from marine microalgae (algal oil DHA powder, Zhejiang Tianhecheng Biotechnology Co., Ltd.); proanthocyanidins with a purity of not less than 95% were extracted from grape seeds (grape seed extract, Shaanxi Hongda Botanical Chemical Co., Ltd.); wolfberry polysaccharides with a purity of 50% were extracted from wolfberries (wolfberry extract, Shaanxi Hongda Botanical Chemical Co., Ltd.); and saffron extract powder with a purity of 15% was extracted from saffron (obtained by solvent extraction and drying of saffron).

[0051] (2) Raw material preparation

[0052] Weigh out 160g of cocoa butter, 700g of cocoa liquor, 600g of powdered sugar, 400g of cocoa powder, 8g of phospholipids, 2.06g of lutein esters, 4g of DHA, 2g of proanthocyanidins, 4g of wolfberry polysaccharides, and 0.2g of saffron.

[0053] (3) Pretreatment

[0054] Grind the powdered sugar to a fineness of 100 mesh, and melt the cocoa butter and cocoa liquor at 50°C.

[0055] (4) Fine grinding and refining

[0056] Step 1: Fine grinding.

[0057] The ground sugar powder is thoroughly mixed with the melted cocoa butter and cocoa liquor, and cocoa powder is added at the same time. The mixture is then finely ground in a fine grinder (F2 twin-shaft laboratory fine grinder disperser, Guangzhou Conghua Xinke Light Chemical Equipment Factory) for 3.5 hours, with an average fineness of 36μm. During the grinding process, the temperature of the chocolate syrup is maintained at 47℃, forming a fat-sugar-cocoa base complex with good adsorption capacity.

[0058] Step 2: The heat-sensitive functional ingredients are fused with the fat-sugar-cocoa base.

[0059] The temperature was precisely controlled at 45℃. Fat-soluble functional components, lutein esters and DHA, were added to the fat-sugar-cocoa base complex, and grinding continued for 20 minutes to obtain a slurry containing these fat-soluble functional components. At a lower temperature, the functional component molecules can be uniformly dispersed and adsorbed onto the base surface, preventing the fat-soluble components from oxidizing due to subsequent high temperatures.

[0060] Step 3: Increase temperature and add hydrophilic ingredients in a "wrap-up" manner.

[0061] The slurry containing fat-soluble functional components obtained in the second step was slowly heated to 50°C and premixed with water-soluble functional components proanthocyanidins and wolfberry polysaccharides. This mixture was then slowly added to a refining machine (Micron 100, Selmi Group) for refining for 12 hours at 55 rpm. The slurry temperature did not exceed 65°C throughout the process. Phospholipid emulsifier was added 3 hours before the end of refining, resulting in a refined slurry containing both fat-soluble and water-soluble functional components with an average fineness of 15 μm. The refining process included three stages: the first stage at 52°C for 4 hours; the second stage at 57°C for 4 hours; and the third stage at 62°C for 4 hours. The first stage, the pre-refining stage, involved uniformly mixing the basic chocolate components and functional ingredients, evaporating most of the free water through stirring and ventilation, and further removing and dispersing volatile acids from cocoa bean fermentation, thus initially developing the flavor. The second stage is the mid-refining stage, during which the chocolate slurry thickens further. Under the influence of shear and friction, the fat achieves a completely continuous distribution, resulting in liquefaction and homogenization. The third stage is the late-refining stage, forming a rich and smooth chocolate containing functional components. Throughout the entire process, the slurry temperature does not exceed 65°C. In this process, phospholipids can encapsulate and emulsify hydrophilic components into the aforementioned continuous fat phase slurry, yielding a refined slurry containing both fat-soluble and water-soluble functional components.

[0062] Step 4: Preserving aroma before cooling and tempering.

[0063] The refined slurry containing both fat-soluble and water-soluble functional components was rapidly cooled to 29.5°C, slightly higher than the initial temperature for tempering, and stirred at this temperature for 15 minutes. Then, extracted saffron extract powder was added, and stirring continued for another 15 minutes to obtain a slurry containing saffron extract. Because this temperature is slightly above the maturation window, the added saffron extract can fully diffuse as a functional and aroma component in its active state and be physically captured by the slurry containing both fat-soluble and water-soluble functional components, preventing significant volatilization during subsequent tempering and ensuring its effectiveness as a functional and aroma component. This step results in a slurry containing saffron extract with increased functional components and a multi-layered aroma profile.

[0064] The slurry containing functional and aroma components, added during the milling and refining processes as described above, exhibits a high degree of integration with the fat-sugar-cocoa base. The stable fat structure facilitates subsequent tempering processes, resulting in chocolate with a stable crystalline structure, thus enhancing both its functional components and multi-layered aroma profile. Furthermore, by controlling temperature and the order of addition, the stability of active substances such as lutein esters, DHA, proanthocyanidins, and goji berry polysaccharides is maximized. Emulsification and dispersion optimize their bioavailability, ensuring the preservation and efficient delivery of the active ingredients within the chocolate. Moreover, through stepwise flavor infusion during the milling and refining stages, the rheological properties and surface activity of the chocolate slurry at different temperatures are utilized to "lock" the flavors of volatile and easily oxidized functional ingredients within the fat network, promoting a layered fusion with the cocoa flavor.

[0065] (5) Temperature adjustment

[0066] The slurry obtained in step (4) above was subjected to a temperature conditioning treatment, and held at 50°C for 10 minutes to completely melt the slurry. The temperature of the slurry was then reduced to 28°C using a continuous temperature conditioner (CW12, CHOCOLATEWORLD, Belgium), and then warmed back to 31°C for 5 minutes to obtain a crystal-stable chocolate with a temperature conditioning curve of heating-cooling-warming.

[0067] (6) Prepare the finished chocolate product to relieve eye fatigue

[0068] The tempered chocolate is poured, cooled, demolded, and packaged to obtain the finished chocolate product that relieves eye strain.

[0069] Example 2

[0070] This embodiment is the same as embodiment 1, except that (2) the raw material preparation includes the following components by weight percentage: 420g cocoa butter, 960g cocoa liquor, 300g sugar powder, 118g cocoa powder, 6g phospholipids, 12g lutein ester, 20g DHA, 20g proanthocyanidins, 60g wolfberry polysaccharide and 0.3g saffron extract powder.

[0071] Example 3

[0072] This embodiment is the same as embodiment 1, except that (2) the raw material preparation includes the following components by weight percentage: 280g cocoa butter, 760g cocoa liquor, 500g sugar powder, 300g cocoa powder, 10g phospholipids, 4g lutein ester, 6g DHA, 4g proanthocyanidins, 22.02g wolfberry polysaccharide and 0.24g saffron extract powder.

[0073] Example 4

[0074] This embodiment is the same as embodiment 1, except that (2) the raw materials include the following components by weight percentage: 400g cocoa butter, 890g cocoa liquor, 360g sugar powder, 140g cocoa powder, 5g phospholipids, 10g lutein ester, 18g DHA, 18g proanthocyanidins, 50g wolfberry polysaccharide and 0.28g saffron extract powder.

[0075] Example 5

[0076] This embodiment is the same as embodiment 1, except that (2) the raw material preparation includes the following components by weight percentage: 320g cocoa butter, 840g cocoa liquor, 440g sugar powder, 220g cocoa powder, 10g phospholipids, 8g lutein ester, 10g DHA, 12g proanthocyanidins, 32g wolfberry polysaccharide and 0.26g saffron extract powder.

[0077] Comparative Example 1

[0078] This comparative example is the same as Example 1, except that the second step in step (4) of fine grinding and refining, namely the fusion of heat-sensitive functional components with fat-sugar-cocoa base, is not included. Instead, lutein esters, DHA, and proanthocyanidins and wolfberry polysaccharides from the third step are premixed before proceeding to the next steps.

[0079] Comparative Example 2

[0080] This comparative example is the same as Example 1, except that the third step in step (4) of fine grinding and refining, namely heating and "encapsulating" the addition of hydrophilic components, is not included. Instead, proanthocyanidins and wolfberry polysaccharides are ground with lutein esters and DHA from the second step, and then the subsequent steps are continued.

[0081] Comparative Example 3

[0082] This comparative example is the same as Example 1, except that the fourth step in the fine grinding and refining process (4) – aroma preservation before cooling and temperature adjustment – ​​is not included. Instead, saffron extract powder is added together with other hydrophilic ingredients in the third step, and the slurry obtained in the third step is used for temperature adjustment and subsequent steps (5).

[0083] Example 6

[0084] This embodiment presents the results of electronic tongue testing on the prepared chocolate that has the effect of relieving eye fatigue.

[0085] The eye-fatigue-relieving chocolate samples prepared in Examples 1-5 and Comparative Examples 1-3 were crushed, and 60g was accurately weighed and placed in a food processor. 300g of pure water at 40℃ (diluted to 6 times the original weight) was added, and the mixture was stirred for 1 minute. After cooling with water, the mixture was centrifuged at 3000rpm for 10 minutes, and the water layer after centrifugation was used as the sample solution. The taste analysis system (model TS-5000Z) from INSENT Corporation (Japan) was used. Based on the taste recognition mechanism mimicking living organisms, artificial lipid membrane sensing technology was employed. The potential change on the surface of the artificial lipid membrane was measured to detect and evaluate the five basic tastes (sour, sweet, bitter, salty, umami) and astringency of the sample. The detection procedure is described in [link to relevant documentation]. Figure 2 and Figure 3 .

[0086] The test solutions include: reference solution (reference saliva) consisting of 30mM potassium chloride + 0.3mM tartaric acid; negative electrode cleaning solution consisting of 100mM hydrochloric acid + 30% volumetric ethanol; and positive electrode cleaning solution consisting of 10mM potassium hydroxide + 100mM potassium chloride + 30% volumetric ethanol.

[0087] Equipment Sensors: See Table 1. Umami, saltiness, and sourness sensors are based on mixed-membrane measurements; bitterness and astringency sensors are based on positively charged membrane measurements. Bitterness refers to the common bitterness of food; trace amounts of bitterness in some foods that are not noticeably bitter can enhance the flavor of the sample. Richness refers to umami aftertaste, which is the persistently perceptible umami flavor present in food. See also... Figure 4 Based on Weber-Fechner's law as the method for determining the taste unit, since the human tongue can detect the difference when the intensity of a taste substance changes by 20%, the electronic tongue takes a 20% change in the intensity of the taste substance as a unit, and the taste unit is proportional to the logarithm of the intensity of the taste substance.

[0088] Table 1: Sensors of the TS-5000Z Taste Analysis System

[0089]

[0090] Analysis results from the TS-5000Z taste analysis system:

[0091] Referring to Table 2, the acidity of the chocolate is below the tastelessness point, while the other indicators are all valid, such as bitterness, astringency, saltiness, and umami. The chocolate that relieves eye fatigue, while enriched by saffron, has a certain astringency and bitterness, which is not significantly different from ordinary chocolate.

[0092] Table 2: Experimental data of the electronic tongue for chocolate that relieves eye strain

[0093]

[0094] Note: All data are relative output values ​​based on artificial saliva (reference solution). The state of artificial saliva in the electronic tongue test simulates the state of the human mouth when there is only saliva.

[0095] Example 7

[0096] This embodiment presents the results of electronic nose measurement of the prepared chocolate with the effect of relieving eye fatigue.

[0097] The eye-fatigue-relieving chocolate sample prepared in Example 5 above was crushed, see [link to example]. Figure 5 Weigh 10g and place it in a 100mL beaker, seal with double-layer plastic wrap, and let stand for 30 minutes before testing. The electronic nose system uses the PEN3 from AIRSENSE (Germany), based on a sensor array of 10 different metal oxide sensors. Since each sensor responds strongly to a specific characteristic gas, it is possible to determine which type of characteristic gas was primarily volatilized during the analysis of the chocolate sample. Headspace sampling was used; the injection needle was directly inserted into the headspace vial containing the sample, and the measurement was performed using the electronic nose. The sampling time was 1s / group; the sensor self-cleaning time was 80s; the sensor zeroing time was 5s; the sample preparation time was 5s; the injection flow rate was 400mL / min; and the analysis sampling time was 80s.

[0098] For the differentiation analysis of chocolate samples that relieve eye fatigue, the main method of differentiation analysis was based on the extraction of feature values ​​from 10 sensors, as shown in Table 3.

[0099] Table 3: Performance Description of Electronic Nose Sensor

[0100]

[0101] Detection results of the electronic nose sensor:

[0102] In this embodiment, during the data collection process of the eye-fatigue-relieving chocolate sample, the odor characteristics of the sample were obtained by measuring the changes in the response signal of each sensor over time. It can be seen that the eye-fatigue-relieving chocolate has a strong chocolate aroma, and the electronic nose shows a significant response. Sensors with larger response values ​​include R8, R9, R5, R7, and R10; among them, sensors R8, R9, and R5 showed significant responses throughout the entire test, all exhibiting a trend of initially increasing, then decreasing, and gradually stabilizing. This indicates a strong response to alcohols, aldehydes, ketones, aromatic components, and sulfides, reflecting the aroma effect of saffron and chocolate blending.

[0103] Example 8

[0104] The chocolates prepared in Examples 1-5 and Comparative Examples 1-3, which have the effect of relieving eye fatigue, were further characterized from three key dimensions: structural integrity, structural strength, and cross-sectional uniformity. The methods are as follows:

[0105] (1) Test sample

[0106] The test samples were the finished eye-fatigue relief chocolates prepared in Examples 1-5 and Comparative Examples 1-3. All samples were tested after being placed under the same storage conditions (20°C, 50% relative humidity) for 72 hours to ensure consistent testing standards.

[0107] (2) Detection method

[0108] 1) Structural integrity testing, mainly testing the integrity of demolding.

[0109] Demolding Integrity Scoring: Take each sample of cast chocolate (size: 20mm×20mm×10mm), and observe the surface for defects such as missing corners, cracks, and collapses after demolding. A 5-point scoring system is used: 5 points (no missing corners or cracks, smooth surface); 4 points (slight burrs on edges, no cracks); 3 points (1 micro-crack ≤2mm in length, no missing corners); 2 points (1-2 cracks >2mm in length, or 1 small missing corner); 1 point (multiple cracks or obvious missing corners and collapses). Ten parallel samples are tested in each group, and the average score is taken.

[0110] 2) Structural strength testing, mainly testing hardness.

[0111] Hardness testing: A texture analyzer (model: TA.XT.Plus, Stable Micro Systems, UK) was used with a P / 50 cylindrical probe. Testing conditions were: initial speed 2 mm / s, testing speed 1 mm / s, post-test speed 2 mm / s, compression distance 5 mm, and trigger force 5 g. The center area of ​​each sample was used as the testing point. Six parallel samples were tested in each group, and the average hardness (unit: N) was recorded.

[0112] 3) Cross-sectional uniformity detection, mainly observing the uniformity of the cross-section and the distribution of SEM microstructure.

[0113] Cross-sectional uniformity scoring: The chocolate sample was cut perpendicularly along its central axis, and the cross-section was photographed using a high-definition camera (24 megapixels). The presence of air bubbles or functional component aggregates (visible white or black spots) was observed. A 5-point scoring system was used: 5 points (smooth cross-section, no air bubbles or aggregates); 4 points (smooth cross-section, 1-2 micro-air bubbles ≤0.5mm in diameter, no aggregates); 3 points (relatively smooth cross-section, 3-5 air bubbles ≤0.5mm in diameter, or 1 aggregate ≤1mm in diameter); 2 points (uneven cross-section, multiple air bubbles, or 2-3 aggregates >1mm in diameter); 1 point (uneven cross-section, dense air bubbles or more than 3 aggregates). Six parallel samples were tested in each group, and the average score was taken.

[0114] SEM microstructure distribution: The microstructure of the cross section of the sample was observed using a scanning electron microscope (SEM, model: SU8010, Hitachi, Japan), with an accelerating voltage of 10kV and a magnification of 1000x, to observe the dispersion state of functional components (such as lutein esters and saffron extract) in the cocoa fat network.

[0115] The test results for the three key dimensions of structural integrity, structural strength, and cross-sectional uniformity are shown in Table 4. The structural integrity test results show that, regarding demolding integrity scores, Examples 1-5 all ranged from 4.5 to 5.0, while Comparative Examples 1-3 ranged from 2.4 to 3.7. This indicates that the chocolates prepared using the process of this invention, which have an effect of relieving eye fatigue, achieve good demolding integrity. Table 5 shows that, regarding average hardness, Examples 1-5 all ranged from 11.4 to 14.4, while Comparative Examples 1-3 ranged from 6.8 to 10. The chocolates prepared using the process of this invention, which have an effect of relieving eye fatigue, have a more suitable hardness. Table 6 shows that, regarding cross-sectional uniformity, Examples 1-5 ranged from 4.4 to 5.0, while Comparative Examples 1-3 ranged from 2.1 to 3.5. This indicates that the chocolates prepared using the process of this invention have better cross-sectional uniformity. SEM microstructure observation results showed that the cocoa butter network in Examples 1-5 was dense and uniform, with functional component particles evenly dispersed and less agglomeration, and the cross-sectional microstructure was smooth. In contrast, the cocoa butter network in Comparative Examples 1-3 was looser, with a certain amount of air bubbles, and the functional components agglomerated and failed to be well integrated into the chocolate matrix. This indicates that the chocolate prepared by this invention, which has the effect of relieving eye fatigue, has better cross-sectional uniformity.

[0116] Table 4: List of Structural Integrity Inspection Results

[0117]

[0118] Table 5: List of Structural Strength Test Results

[0119]

[0120] Table 6: List of Cross-sectional Uniformity Test Results

[0121]

[0122] In summary, this invention, based on the addition of functional ingredients such as lutein esters, DHA, proanthocyanidins, wolfberry polysaccharides, and saffron extract to the components, enables chocolate to relieve eye fatigue. Furthermore, in this invention, isomaltulose, isomaltooligosaccharides, and trehalose replace some of the white sugar in the chocolate, meeting users' needs for low sugar and low energy, and reducing the impact of single sugar crystallization on the chocolate structure through complex sugar sources, improving the sweetness and taste of the chocolate, and effectively extending the shelf life of the chocolate product. Furthermore, this invention, through a combination of "core functional ingredients + sensory experience ingredients," adds saffron extract to the basic lutein esters, DHA, proanthocyanidins, and wolfberry polysaccharides, actively adjusting focus to relieve deep eye fatigue in response to increased screen usage in modern times. Furthermore, this invention employs a stepped flavor infusion and structural domestication, utilizing the rheological properties and surface activity of the chocolate paste at different temperatures to "lock" the flavors of volatile and easily oxidized precious raw materials within the fat network, and promote the layered integration with the cocoa flavor. It achieves the coexistence of functional ingredient activity preservation and efficient delivery, multi-layered flavor and "eye fatigue relief" effect, and better structural strength.

[0123] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features. These modifications or substitutions, or combinations of technical features in the above embodiments that do not conflict with each other, can be made in accordance with the manner described in the embodiments. These modifications, substitutions or combinations do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A chocolate having an effect of alleviating visual fatigue, characterized by comprising, The raw materials include the following components in parts by weight: cocoa butter 8-23 parts, cocoa mass 35-50 parts, sugar powder 15-30 parts, cocoa powder 5-20 parts, phospholipid 0.3-0.5 parts, lutein ester 0.1-0.6 parts, DHA 0.2-1.0 parts, proanthocyanidin 0.1-1.0 parts, wolfberry polysaccharide 0.2-3.0 parts, and saffron extract powder 0.01-0.015 parts.

2. The chocolate having an effect of alleviating visual fatigue according to claim 1, wherein The raw materials include the following components in parts by weight: cocoa butter 8-23 parts, cocoa mass 35-50 parts, sugar powder 15-30 parts, cocoa powder 5-20 parts, phospholipid 0.3-0.5 parts, lutein ester 0.1-0.6 parts, DHA 0.2-1.0 parts, proanthocyanidin 0.1-1.0 parts, wolfberry polysaccharide 0.2-3.0 parts, and saffron extract powder 0.01-0.015 parts.

3. The chocolate having an effect of alleviating visual fatigue according to claim 1, wherein The raw materials include the following components in parts by weight: cocoa butter 8-23 parts, cocoa mass 35-50 parts, sugar powder 15-30 parts, cocoa powder 5-20 parts, phospholipid 0.3-0.5 parts, lutein ester 0.1-0.6 parts, DHA 0.2-1.0 parts, proanthocyanidin 0.1-1.0 parts, wolfberry polysaccharide 0.2-3.0 parts, and saffron extract powder 0.01-0.015 parts.

4. A method of producing the chocolate having an alleviating effect on asthenopia according to any one of claims 1 to 3, characterized by, It includes: S1, raw material preparation: providing lutein ester with a mass purity of 10%-20%, DHA of algal origin with a mass purity of 7%-10%, proanthocyanidin with a purity of not less than 95%, wolfberry polysaccharide with a purity of 40%-60%, and saffron extract powder with a purity of 10%-20%; S2, weighing cocoa butter 8-23 parts, cocoa mass 35-50 parts, sugar powder 15-30 parts, cocoa powder 5-20 parts, phospholipid 0.3-0.5 parts, lutein ester 0.1-0.6 parts, DHA 0.2-1.0 parts, proanthocyanidin 0.1-1.0 parts, wolfberry polysaccharide 0.2-3.0 parts, and saffron extract powder 0.01-0.015 parts, for raw material addition in the preparation process; S3, grinding the sugar powder to a fineness of 80-120 mesh, melting the cocoa butter and cocoa mass at 50℃, to obtain pretreated sugar powder, melted cocoa butter and cocoa mass; S4, mixing the sugar powder with the chocolate base ingredients uniformly and performing fine grinding to obtain a fat-sugar-cocoa base complex; adding the heat-sensitive functional components lutein ester and DHA, adding the hydrophilic ingredients proanthocyanidin and wolfberry polysaccharide at not more than 60℃, performing refining, adding the emulsifier phospholipid before the end of refining, cooling and adding saffron extract powder to obtain aroma-encapsulated slurry; the chocolate base ingredients include cocoa butter, cocoa mass and cocoa powder; S5, performing temperature adjustment treatment on the aroma-encapsulated slurry to obtain chocolate slurry with stable crystal form; S6, pouring, cooling, demolding and packaging the chocolate slurry to obtain a chocolate for relieving visual fatigue.

5. The method of producing a chocolate having an effect of alleviating visual fatigue according to claim 4, characterized in that, In step S4, the fine grinding includes: thoroughly mixing the pretreated sugar powder, melted cocoa butter and cocoa mass, adding cocoa powder, mixing uniformly and performing fine grinding; the fine grinding time is 2h-5h, the average fineness is not more than 50μm, and the chocolate slurry temperature is maintained at 45℃-50℃ during the grinding process; a fat-sugar-cocoa base complex is obtained.

6. The method of claim 4, wherein the chocolate having an effect of alleviating visual fatigue is prepared by adding 0.01 to 0.1 parts by weight of the compound of claim 1 to 100 parts by weight of a chocolate base. In step S4, the method for adding the heat-sensitive functional components lutein ester and DHA includes: precisely controlling the temperature of the fat-sugar-cocoa base compound at 44-46℃, adding the fat-soluble functional components lutein ester and DHA, and continuing to grind for 15-20 min to obtain a slurry containing fat-soluble functional components.

7. The method of claim 4, wherein the chocolate having an effect of alleviating visual fatigue is prepared by adding 0.01 to 0.1 parts by weight of the compound of claim 1 to 100 parts by weight of a chocolate base. In step S4, the method for adding the hydrophilic ingredients procyanidine and lycium barbarum polysaccharide by heating includes: slowly heating the slurry containing fat-soluble functional components to 50-55℃, pre-mixing with the water-soluble functional components procyanidine and lycium barbarum polysaccharide, and refining for 9-12 h at a speed of 50-60 rpm, with the slurry temperature not exceeding 65℃ throughout the process; adding the emulsifier phospholipid 3-4 h before the end of the refining to obtain a refined slurry containing fat-soluble and water-soluble functional components, with an average fineness of not more than 20 μm. The refining includes three stages: the first stage is at a temperature of 50-55℃ for 3-4 h; the second stage is at a temperature of 55-60℃ for 3-4 h; and the third stage is at a temperature of 60-65℃ for 3-4 h.

8. The method of claim 4, wherein the chocolate having an effect of alleviating asthenopia is prepared by adding 0.01 to 0.1 parts by weight of the compound of claim 1 to 100 parts by weight of a chocolate base. In step S4, the method for cooling and adding saffron extract powder includes: rapidly cooling the refined slurry containing fat-soluble and water-soluble functional components to 29-30℃, and maintaining the temperature for 10-15 min after adding the saffron extract powder.

9. The method of claim 4, wherein the chocolate having an effect of alleviating asthenopia is prepared by adding 0.01 to 0.5 parts by weight of the compound of claim 1 to 100 parts by weight of a chocolate base. In step S5, the temperature adjustment treatment is a heating-cooling-warming temperature adjustment curve treatment.

10. The chocolate with visual fatigue relieving effect according to any one of claims 1-3 or prepared by the preparation method according to any one of claims 4-9 as a nutritional supplement for long-time eye users or a nutritional supplement for relieving severe visual fatigue.

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