Method for preparing dual-base chocolate with alcohol-relief and liver protective effects

Abstract

A method for preparing a dual-base chocolate with alcohol-relief and liver-protective effects, comprising: weighing L-ascorbyl palmitate, sorbitan monostearate, and camellia oil in a certain proportion, and heating and stirring same to obtain a mixed camellia-oil initial gel; weighing cocoa butter, cocoa powder, powdered sugar, and lecithin in a certain proportion, heating and melting same in a water bath, and then grinding the melted ingredients in a ball mill to obtain an initial chocolate paste; and mixing the camellia-oil initial gel and the initial chocolate paste evenly in a certain proportion, and then adjusting the temperature to obtain a dual-base chocolate.

Description

Preparation method of double-base chocolate with alcohol-relieving and liver-protecting effects Technical Field

[0001] The invention belongs to the technical field of food and discloses a method for preparing double-base chocolate with alcohol-relieving and liver-protecting effects. Background Art

[0002] In recent years, increasing work pressure and social engagements have led to a higher risk of developing diseases such as obesity, fatty liver disease, cardiovascular disease, type 2 diabetes, stroke, and metabolic syndrome. Therefore, the active development of foods with nutritional and health benefits is a research hotspot in human nutrition and health.

[0003] Camellia oleifera, a plant of the genus Camellia in the family Theaceae, has a high oil content in its seeds. The oil obtained from these seeds is known as camellia oil. Camellia oil is a high-quality woody grain oil unique to my country. Its unsaturated fatty acid content reaches 80% by mass, and its fatty acid profile is similar to that of olive oil, earning it the nickname "Oriental Olive Oil." Hemp oil and camellia oil not only contain high levels of polyunsaturated fatty acids but also a variety of naturally active ingredients such as polyphenols, squalene, and vitamin E. These highly active ingredients significantly lower blood lipids, blood pressure, and cholesterol, effectively preventing the onset of chronic diseases.

[0004] Chocolate has the potential to relieve diarrhea, reduce stress, alleviate tension, improve mood, and prevent colds. Chocolate can reduce intestinal water loss, alleviating symptoms of diarrhea or dehydration. The sugars and minerals in chocolate quickly replenish energy and energize the body. Certain substances in chocolate can enhance memory and focus, making it a brain-boosting and uplifting food. However, its high saturated fatty acid and sugar content can cause health problems. Therefore, while enjoying chocolate, choosing healthier options is key to maintaining your health.

[0005] In order to improve the above problems, those skilled in the art have conducted some research and development.

[0006] CN 114246239 A discloses a method for making high-protein, high-fiber chocolate, which achieves uniform mixing of chocolate sauce and high-protein, high-fiber components. CN 115777820 A relates to a method for preparing low-sugar, high-fiber dark chocolate, in which a low-sugar component, a high-fiber component, and a compound emulsifier are added to the formula, which complies with nutritional recommendations for nutrient intake. CN 115918758 A develops a chocolate that replenishes qi, improves intelligence, and resists fatigue by adding ginseng slices to the chocolate sauce. The above-disclosed patents have improved the nutritional health of chocolate, but the final product has basically lost the original chocolate taste or flavor, and is replaced by a powdery texture or medicinal bitterness. Technical issues

[0007] The technical problem to be solved by the present invention is to develop a new method for preparing double-base chocolate with alcohol-resolving and liver-protecting effects, which can reduce the proportion of saturated fatty acids, improve alcohol-resolving ability, and have texture and flavor characteristics similar to pure cocoa butter chocolate. Technical Solutions

[0008] In order to solve the above technical problems, the technical solution adopted by the present invention is:

[0009] A method for preparing double-base chocolate with alcohol-relieving and liver-protecting effects comprises the following steps:

[0010] S11: mixing L-ascorbyl palmitate, monostearate sorbate and camellia oil, and stirring to mix uniformly to obtain a mixed solution;

[0011] S12: After the cocoa butter is melted, powdered sugar, cocoa powder and lecithin are added and mixed, and the mixture is ground to obtain a chocolate paste with uniform particle size;

[0012] S2: adding the mixed solution prepared in S11 to the initial chocolate sauce, cooling it gradually and stirring it to form a double-base gel network mixture, which is the double-base chocolate;

[0013] The order of S11 and S12 can be reversed or performed simultaneously.

[0014] Furthermore, the method for preparing the double-base chocolate with alcohol sobering and liver-protecting effects further comprises S3: adding one or more of cloves, sea buckthorn, amomum villosum, and astragalus to the double-base chocolate prepared in S2.

[0015] Furthermore, in the above-mentioned method for preparing the double-base chocolate with alcohol sobering and liver-protecting effects, in said S11, the mass ratio of L-ascorbyl palmitate, monostearate sorbate and camellia oil is 4.8-7.2:3.2-4.8:88-92.

[0016] Furthermore, in the above-mentioned preparation method of the double-base chocolate with alcohol sobering and liver-protecting effects, in said S11, stirring and mixing uniformly is specifically performed by first heating and stirring at 80-100°C at a heating rate of 4°C / min, and a stirring speed of 200-300 r / min.

[0017] Furthermore, in the above-mentioned method for preparing the double-base chocolate with hangover and liver protection effects, in said S12, grinding to obtain a chocolate initial sauce with uniform particle size is specifically as follows: placing powdered sugar, cocoa powder and lecithin in a ball mill at a temperature of 45-65° C. and grinding to obtain a chocolate initial sauce with uniform particle size.

[0018] Furthermore, in the above-mentioned preparation method of the double-base chocolate with alcohol sobering and liver-protecting effects, in said S2, the gradient cooling and stirring is specifically: cooling and stirring from 80-50°C at a cooling rate of 2°C / min, and the stirring speed is 100 r / min.

[0019] Furthermore, in the above-mentioned method for preparing the double-base chocolate with alcohol sobering and liver-protecting effects, S3 is: adding equal amounts of cloves and astragalus to the double-base chocolate prepared in S2, wherein the mass ratio of cloves and astragalus to the double-base chocolate is 0.01%wt.

[0020] Furthermore, in the above-mentioned method for preparing the double-base chocolate with alcohol sobering and liver-protecting effects, the mixed solution prepared in S11 is added to the initial chocolate sauce as follows:

[0021] Add 20-32 parts of the mixed solution prepared in S11 to 68-80 parts of the initial chocolate sauce.

[0022] Furthermore, in the above-mentioned method for preparing double-base chocolate with alcohol sobering and liver-protecting effects, in said S12, the mass ratio of cocoa butter, sugar phenol, cocoa powder and lecithin is 58:13:28:1.

[0023] The present invention also protects the double-base chocolate prepared by the preparation method of the double-base chocolate having the effects of sobering up and protecting the liver. Beneficial effects

[0024] The beneficial effects of the present invention are as follows: (1) The novel double-base chocolate with alcohol-relieving and liver-protecting effects provided by the present invention has similar texture and flavor characteristics to traditional chocolate. Camellia oil provides more beneficial nutrients, reduces the adverse effects that some traditional chocolates may bring, and meets the requirements of chocolate flavor and health. (2) The double-base chocolate with alcohol-relieving and liver-protecting effects provided by the present invention has a simple production process, mild reaction conditions, high nutritional value, rich flavor, and strong oxidative stability. (3) The double-base chocolate with alcohol-relieving and liver-protecting effects provided by the present invention further improves the taste of the chocolate due to the lower melting point of camellia oil, making it easier to melt in the mouth and providing a richer flavor experience. (4) The double-base chocolate with alcohol-relieving and liver-protecting effects provided by the present invention has a good alcohol-relieving ability. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] FIG1 is a bar graph showing the hardness test results of chocolates prepared in Examples 1-5 of the present invention and Comparative Examples 1-4;

[0026] FIG2 is a bar graph showing the test results of the sobering effect of chocolates prepared in Examples 1-5 of the present invention and Comparative Examples 1-4. Modes for Carrying Out the Invention

[0027] To illustrate the technical content, achieved objectives and effects of the present invention in detail, the following description is given in conjunction with the embodiments and accompanying drawings.

[0028] Example 1

[0029] A novel production process of double-base chocolate with alcohol sobering and liver-protecting effects comprises the following steps:

[0030] (1) According to the weight ratio, 4.8 parts of L-ascorbyl palmitate, 3.2 parts of monostearate sorbate and 92 parts of camellia oil were weighed and mixed, and heated at 85°C with a heating rate of 4°C / min and a stirring speed of 200 r / min;

[0031] (2) Weigh 58 parts of cocoa butter by weight, melt it in a 50°C water bath, add 13 parts of powdered sugar, 28 parts of cocoa powder, and 1 part of lecithin, and grind it in a ball mill at 50°C to obtain a chocolate paste with uniform particle size;

[0032] (3) Weigh 20 parts by weight of the mixture obtained in step (1) and add it to 80 parts of the initial chocolate sauce obtained in step (2), and cool and stir the mixture from 60°C at a cooling rate of 2°C / min and a stirring speed of 100 r / min to form a dual-base gel network mixture;

[0033] (4) The chocolate paste obtained in step (3) is tempered to obtain double-base chocolate, and the chocolate is stored in a refrigerator at 4°C.

[0034] Example 2

[0035] A novel production process of double-base chocolate with alcohol sobering and liver-protecting effects comprises the following steps:

[0036] (1) According to the weight ratio, 6 parts of L-ascorbyl palmitate, 4 parts of monostearate sorbate and 90 parts of camellia oil were weighed and mixed, and heated at 90°C with a heating rate of 4°C / min and a stirring speed of 250 r / min;

[0037] (2) Weigh 58 parts of cocoa butter by weight, melt it in a 50°C water bath, add 13 parts of powdered sugar, 28 parts of cocoa powder, and 1 part of lecithin, and grind it in a ball mill at 50°C to obtain a chocolate paste with uniform particle size;

[0038] (3) Weigh 28 parts by weight of the mixture obtained in step (1) and add it to 72 parts of the initial chocolate sauce obtained in step (2), and cool and stir the mixture from 60°C at a cooling rate of 2°C / min and a stirring speed of 100 r / min to form a dual-base gel network mixture;

[0039] (4) The chocolate paste obtained in step (3) is tempered to obtain double-base chocolate, and the chocolate is stored in a refrigerator at 4°C.

[0040] Example 3

[0041] A novel production process of double-base chocolate with alcohol sobering and liver-protecting effects comprises the following steps:

[0042] (1) According to the weight ratio, 7.2 parts of L-ascorbyl palmitate, 4.8 parts of monostearate sorbate and 88 parts of camellia oil were weighed and mixed, and heated at 95°C with a heating rate of 4°C / min and a stirring speed of 300 r / min;

[0043] (2) Weigh 58 parts of cocoa butter by weight, melt it in a 50°C water bath, add 13 parts of powdered sugar, 28 parts of cocoa powder, and 1 part of lecithin, and grind it in a ball mill at 50°C to obtain a chocolate paste with uniform particle size;

[0044] (3) Weigh 32 parts by weight of the mixture obtained in step (1) and add it to 68 parts of the initial chocolate sauce obtained in step (2), and cool and stir the mixture from 60°C at a cooling rate of 2°C / min and a stirring speed of 100 r / min to form a dual-base gel network mixture;

[0045] (4) The chocolate paste obtained in step (3) is tempered to obtain double-base chocolate, and the chocolate is stored in a refrigerator at 4°C.

[0046] Example 4

[0047] A novel production process of double-base chocolate with alcohol sobering and liver-protecting effects comprises the following steps:

[0048] (1) According to the weight ratio, 6 parts of L-ascorbyl palmitate, 4 parts of monostearate sorbate and 90 parts of camellia oil were weighed and mixed, and heated at 90°C with a heating rate of 4°C / min and a stirring speed of 250 r / min;

[0049] (2) Weigh 58 parts of cocoa butter by weight, melt it in a 50°C water bath, add 13 parts of powdered sugar, 28 parts of cocoa powder, and 1 part of lecithin, and grind it in a ball mill at 50°C to obtain a chocolate paste with uniform particle size;

[0050] (3) Weigh 28 parts by weight of the mixture obtained in step (1) and add it to 72 parts of the initial chocolate sauce obtained in step (2), and cool and stir the mixture from 60°C at a cooling rate of 2°C / min and a stirring speed of 100 r / min to form a dual-base gel network mixture;

[0051] (4) 0.01% of cloves and astragalus were added to the sample obtained in step (3), and the obtained chocolate paste was tempered to obtain double-base chocolate, which was then stored in a refrigerator at 4°C.

[0052] Example 5

[0053] A novel production process of double-base chocolate with alcohol sobering and liver-protecting effects comprises the following steps:

[0054] (1) According to the weight ratio, 7.2 parts of L-ascorbyl palmitate, 4.8 parts of monostearate sorbate and 88 parts of camellia oil were weighed and mixed, and heated at 95°C with a heating rate of 4°C / min and a stirring speed of 300 r / min;

[0055] (2) Weigh 58 parts of cocoa butter by weight, melt it in a 50°C water bath, add 13 parts of powdered sugar, 28 parts of cocoa powder, and 1 part of lecithin, and grind it in a ball mill at 50°C to obtain a chocolate paste with uniform particle size;

[0056] (3) Weigh 32 parts by weight of the mixture obtained in step (1) and add it to 68 parts of the initial chocolate sauce obtained in step (2), and cool and stir the mixture from 60°C at a cooling rate of 2°C / min and a stirring speed of 100 r / min to form a dual-base gel network mixture;

[0057] (4) 0.01% of cloves and astragalus were added to the sample obtained in step (3), and the obtained chocolate paste was tempered to obtain double-base chocolate, which was then stored in a refrigerator at 4°C.

[0058] Comparative Example 1

[0059] A novel production process of double-base chocolate with alcohol sobering and liver-protecting effects comprises the following steps:

[0060] (1) According to the weight ratio, 58 parts of cocoa butter were weighed and melted in a 50°C water bath, and then 13 parts of powdered sugar, 28 parts of cocoa powder and 1 part of lecithin were added and ground in a ball mill at 50°C to obtain a chocolate paste with uniform particle size;

[0061] (2) Add 0.01% of cloves and astragalus to the sample obtained in step (1), adjust the temperature to obtain chocolate, and store it in a refrigerator at 4°C.

[0062] Comparative Example 2

[0063] A novel production process of double-base chocolate with alcohol sobering and liver-protecting effects comprises the following steps:

[0064] (1) According to the weight ratio, 58 parts of cocoa butter were weighed and melted in a 50°C water bath, and then 13 parts of powdered sugar, 28 parts of cocoa powder and 1 part of lecithin were added and ground in a ball mill at 50°C to obtain a chocolate paste with uniform particle size;

[0065] (2) Weighing 32 parts of camellia oil by weight and adding it to 68 parts of the chocolate sauce obtained in step (2), cooling and stirring the mixture from 60° C. at a cooling rate of 2° C. / min and a stirring speed of 100 r / min to form a mixture;

[0066] (4) Add 0.01% of cloves and astragalus to the sample obtained in step (2), adjust the temperature to obtain chocolate, and store it in a refrigerator at 4°C.

[0067] Comparative Example 3

[0068] A novel production process of double-base chocolate with alcohol sobering and liver-protecting effects comprises the following steps:

[0069] (1) According to the weight ratio, 12 parts of L-ascorbyl palmitate and 88 parts of camellia oil were weighed and mixed, and the mixture was heated and stirred at 95°C at a heating rate of 4°C / min and a stirring speed of 300 r / min;

[0070] (2) Weigh 58 parts of cocoa butter by weight, melt it in a 50°C water bath, add 13 parts of powdered sugar, 28 parts of cocoa powder, and 1 part of lecithin, and grind it in a ball mill at 50°C to obtain a chocolate paste with uniform particle size;

[0071] (3) Weigh 32 parts by weight of the mixture obtained in step (1) and add it to 68 parts of the initial chocolate sauce obtained in step (2), and cool and stir the mixture from 60°C at a cooling rate of 2°C / min and a stirring speed of 100 r / min to form a dual-base gel network mixture;

[0072] (4) 0.01% of cloves and astragalus were added to the sample obtained in step (3), and the obtained chocolate paste was tempered to obtain double-base chocolate, which was then stored in a refrigerator at 4°C.

[0073] Comparative Example 4

[0074] A novel production process of double-base chocolate with alcohol sobering and liver-protecting effects comprises the following steps:

[0075] (1) According to the weight ratio, 12 parts of monostearate sorbate and 88 parts of camellia oil were weighed and mixed, and the mixture was heated and stirred at 95°C at a heating rate of 4°C / min and a stirring speed of 300 r / min;

[0076] (2) Weigh 58 parts of cocoa butter by weight, melt it in a 50°C water bath, add 13 parts of powdered sugar, 28 parts of cocoa powder, and 1 part of lecithin, and grind it in a ball mill at 50°C to obtain a chocolate paste with uniform particle size;

[0077] (3) Weigh 32 parts by weight of the mixture obtained in step (1) and add it to 68 parts of the initial chocolate sauce obtained in step (2), and cool and stir the mixture from 60°C at a cooling rate of 2°C / min and a stirring speed of 100 r / min to form a dual-base gel network mixture;

[0078] (4) 0.01% of cloves and astragalus were added to the sample obtained in step (3), and the obtained chocolate paste was tempered to obtain double-base chocolate, which was then stored in a refrigerator at 4°C.

[0079] Test 1: Determination of fatty acid composition of chocolate

[0080] 1. Test materials: chocolates prepared in Examples 1 to 5 and Comparative Examples 1 to 4.

[0081] 2. Test Method: Oleogel and cocoa butter were mixed in appropriate proportions to simulate the fat composition of chocolate for fatty acid determination. The fatty acid composition of the oil sample was analyzed by gas chromatography, with pretreatment using the boron trifluoride methyl esterification method. Two to three drops of the oil sample were weighed into a stoppered test tube. 2 mL of sodium methoxide solution (0.5 mol / L) was added to the sample and saponified by shaking and heating at 65°C for 30 minutes. Then, 2 mL of a 1:3 (v / v) boron trifluoride:methanol solution was added as a catalyst and heated at 70°C for 10 minutes. 2 mL of n-hexane was added to extract the fatty acid methyl esters, and the mixture was shaken vigorously for 3-4 minutes. The mixture was allowed to stand and separate into layers. The supernatant was collected in a small centrifuge tube, and anhydrous sodium sulfate was added to absorb a small amount of water. The supernatant was then filtered into a gas phase injection vial for gas chromatography analysis. Gas chromatography conditions: A Thermo Fisher Trace TR-FAME column (60 m × 0.25 mm, 0.22 μm) was used. The temperature was programmed to hold at 130°C for 3 min, then increase to 200°C at 5°C / min and hold for 10 min, then increase to 220°C at 2°C / min and hold for 5 min. The injector and flame ionization detector temperatures were set at 250°C and 280°C, respectively. The entire analysis lasted 42 min. Nitrogen was used as the carrier gas at a constant flow rate of 1.8 mL / min, a split ratio of 20, and an injection volume of 1 μL. Fatty acid species were identified by retention time of the FAME standard solution, and quantification was based on relative peak area.

[0082] 3. Test results

[0083] The measured fatty acid profiles of the samples are shown in Table 1. All chocolates had similar fatty acid profiles. Comparative Example 1: The main fatty acids in cocoa butter chocolate, in descending order, are stearic acid, oleic acid, palmitic acid, linoleic acid, and arachidic acid. Because camellia oil is rich in oleic and linoleic acids and low in stearic acid, the linoleic acid content in the oleogel chocolate increases while the stearic acid content decreases. These results demonstrate that adding camellia oil oleogel to chocolate reduces the saturated fatty acid content and increases the unsaturated fatty acid content, without any chemical reactions or the production of trans fatty acids.

[0084] Table 1 Fatty acid composition of chocolate

[0085]

[0086]

[0087] Test 2: Chocolate hardness test

[0088] 1. Test materials: chocolates prepared in Examples 1 to 5 and Comparative Examples 1 to 4.

[0089] 2. Test Method: The texture of the chocolates prepared in Examples 1-5 and Comparative Examples 1-4 was measured using a physical property analyzer, using a P6 probe. Test parameters were pre-test speed: 2 mm / s, during-test speed: 1 mm / s, and post-test speed: 2 mm / s. The probe was pressed down 10 mm after sensing a 10g force, and the maximum pressure was used to measure hardness.

[0090] 3. Test results

[0091] The measured results of sample hardness are shown in Figure 1. There is no significant difference in the hardness of chocolate prepared with cocoa butter in Example 1 compared with Comparative Example 1; there is a significant difference in the hardness of pure camellia oil-based chocolate compared with pure cocoa butter chocolate in Comparative Example 2. Compared with pure camellia oil-based products, the products of the embodiments of the present invention can better restore the hardness of pure cocoa butter, which is beneficial to the storage and transportation of the product. Compared with Example 5, Comparative Example 3 omitted the addition of monostearate sorbate in the first step, but added 12 parts of L-ascorbyl palmitate, which made it impossible to form a double-base gel network, resulting in the product hardness not being able to restore the hardness of pure cocoa butter. Compared with Example 5, Comparative Example 4 omitted the addition of L-ascorbyl palmitate in the first step, but added 12 parts of monostearate sorbate, which made it impossible to form a double-base gel network, resulting in the product hardness not being able to restore the hardness of pure cocoa butter.

[0092] Experiment 3: Determination of the effect of chocolate on sobering up mice

[0093] 1. Test materials: chocolates prepared in Examples 1 to 5 and Comparative Examples 1 to 4.

[0094] 2. Experimental method: 140 clean-grade male Kunming mice, weighing 18-20 g, were randomly divided into 7 groups, 20 mice in each group, namely (1) blank control group; (2) alcohol injury model group; (3-7) Example 1-5 groups and comparative example 1 and 2 groups. The experimental groups were given the chocolate hangover formula at a dose of 2 mL / 100 g body weight by gavage (according to the animal pharmacology drug conversion method, the dose of 70 kg human body and the dose conversion coefficient of 20 g mouse is 0.0026), and gavage was performed once a day according to the dose, and the gavage time was recorded for a total of 30 days. The blank group and the model group were gavaged with the same dose of normal saline every day. One hour after the last gavage, 13 mL / 10 g of 56% ethanol was selected for gavage according to the mouse drunkenness model, except for the blank group. The mice were fasted but not water-deprived. The drunkenness rate, drunkenness time and sobering time of the mice were observed and recorded.

[0095] 3. Test results

[0096] The measured effects of chocolate on sobering up mice are shown in Figure 2. The drunkenness rate of the model group was 90.33%, and the drunkenness rates of the other experimental groups were significantly lower than that of the model group. Among them, Example 5 had the lowest drunkenness rate, drunkenness time, and sobering time.

[0097] Compared with Example 5, Comparative Example 2 omitted the addition of L-ascorbyl palmitate and monostearate sorbate to camellia oil, so that the double-base gel network could not be formed. The drunkenness rate, drunkenness time, and sobering time were all higher than those in Example 5.

[0098] Compared with Example 5, Comparative Example 3 omitted the addition of monostearate sorbate in the first step, and instead added 12 parts of L-ascorbyl palmitate, which prevented the formation of a double-base gel network. As a result, the drunkenness rate, drunkenness time, and sobering time were all higher than those in Example 5.

[0099] Compared with Example 5, Comparative Example 4 omitted the addition of L-ascorbyl palmitate in the first step, and instead added 12 parts of monostearate sorbate, which prevented the formation of a double-base gel network. The drunkenness rate, drunkenness time, and sobering time were all higher than those in Example 5.

[0100] It can be seen that the camellia oil chocolate with a double-base gel network structure has improved alcohol-resolving ability compared with the camellia oil chocolate without a double-base gel network structure and the pure cocoa butter chocolate.

[0101] The above results show that the camellia oil chocolate product with a double-base gel network structure has a significantly better sobering effect and can quickly relieve the symptoms of drunkenness.

[0102] Experiment 4: Chocolate sensory evaluation test

[0103] 1. Test materials: chocolates prepared in Examples 1 to 5 and Comparative Examples 1 to 4.

[0104] 2. Test method: A nine-point characteristic scale was used to evaluate the sensory properties of chocolate, ranging from very mild (1-3) to very strong (7-9). The temporary review panel consisted of 20 trained panelists (8 men and 12 women, aged 20-45 years). Each evaluator had professional qualifications and the required experience in sensory evaluation. Sensory attributes included the gloss, color, mouthfeel, cocoa flavor, and overall acceptability of the chocolate. Participants were asked to taste a bite of chocolate and then drink water after tasting each chocolate to wash away the previous taste.

[0105] 3. Test results

[0106] Table 2 shows the sensory evaluation results of the products of Examples 1 to 5 and Comparative Examples 1 to 4.

[0107] Table 2

[0108]

[0109] As shown in Table 2, the product of Comparative Example 1 is pure cocoa butter chocolate, and it scored high in color, mouthfeel, cocoa flavor, and overall acceptability. The comprehensive scores of Examples 1-5 were not significantly different from those of pure cocoa butter chocolate, but the gloss of the camellia oil gel chocolate was better than that of pure cocoa butter chocolate. The products of Comparative Examples 2-4, based on Example 5, omitted L-ascorbyl palmitate and / or monostearate sorbate, and were inferior to the pure cocoa butter product and the double-base camellia oil chocolate product in gloss, mouthfeel, and overall acceptability.

[0110] In summary, the double-base camellia oil chocolate prepared by the method of the present invention has similar texture and flavor characteristics to pure cocoa butter chocolate, and at the same time contains a higher level of unsaturated fatty acids, which can achieve the effects of rapid and efficient hangover relief and liver protection. The product has high nutritional value and is suitable for market promotion and application.

[0111] The above descriptions are merely embodiments of the present invention and are not intended to limit the patent scope of the present invention. Any equivalent transformations made using the contents of the present invention's description and drawings, or directly or indirectly applied in related technical fields, are also included in the patent protection scope of the present invention.

Claims

1. A method for preparing double-base chocolate with alcohol sobering and liver-protecting effects, characterized in that: The following steps are involved: S11: mixing L-ascorbyl palmitate, monostearate sorbate and camellia oil, and stirring to mix uniformly to obtain a mixed solution; S12: After the cocoa butter is melted, powdered sugar, cocoa powder and lecithin are added and mixed, and the mixture is ground to obtain a chocolate paste with uniform particle size; S2: adding the mixed solution prepared in S11 to the initial chocolate sauce, cooling it gradually and stirring it to form a double-base gel network mixture, which is the double-base chocolate; The order of S11 and S12 can be reversed or performed simultaneously.

2. The method for preparing the double-base chocolate with alcohol sobering and liver protecting effects according to claim 1, characterized in that: The method further includes S3: adding one or more of cloves, sea buckthorn, amomum villosum, and astragalus to the double-base chocolate prepared in S2.

3. The method for preparing the double-base chocolate with alcohol sobering and liver protecting effects according to claim 1, characterized in that: In the above S11, the mass ratio of L-ascorbyl palmitate, monostearate sorbate and camellia oil is 4.8-7.2:3.2-4.8:88-92.

4. The method for preparing the double-base chocolate with alcohol sobering and liver protecting effects according to claim 1, characterized in that: In the step S11 , the stirring and mixing is performed by first heating and stirring at 80-100° C. at a heating rate of 4° C. / min and a stirring speed of 200-300 r / min.

5. The method for preparing the double-base chocolate with alcohol sobering and liver protecting effects according to claim 1, characterized in that: In S12, grinding to obtain a chocolate base sauce with uniform particle size specifically comprises: placing powdered sugar, cocoa powder and lecithin in a ball mill at a temperature of 45-65° C. and grinding to obtain a chocolate base sauce with uniform particle size.

6. The method for preparing the double-base chocolate with alcohol sobering and liver protecting effects according to claim 1, characterized in that: In the step S2, the gradient cooling and stirring is specifically: cooling and stirring from 80 to 50°C at a cooling rate of 2°C / min, and a stirring speed of 100 r / min.

7. The method for preparing the double-base chocolate with alcohol sobering and liver protecting effects according to claim 2, characterized in that: The step S3 is as follows: adding equal amounts of cloves and astragalus to the double-base chocolate prepared in step S2, wherein the mass ratio of the cloves and astragalus to the double-base chocolate is 0.01% by weight.

8. The method for preparing the double-base chocolate with alcohol sobering and liver protecting effects according to claim 1, characterized in that: Add the mixed solution prepared in S11 to the initial chocolate sauce: Add 20-32 parts of the mixed solution prepared in S11 to 68-80 parts of the initial chocolate sauce.

9. The method for preparing double-base chocolate with alcohol sobering and liver protecting effects according to claim 1, characterized in that: In the above-mentioned S12, the mass ratio of cocoa butter, sugar phenol, cocoa powder and lecithin is 58:13:28:

1.

10. Double-base chocolate prepared by the method for preparing double-base chocolate with alcohol sobering and liver protecting effects according to any one of claims 1 to 9.

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