CN106359784A - Sugar-free chocolate utilizing stevia as sweetener and preparation method thereof - Google Patents
Sugar-free chocolate utilizing stevia as sweetener and preparation method thereof Download PDFInfo
- Publication number
- CN106359784A CN106359784A CN201610748655.6A CN201610748655A CN106359784A CN 106359784 A CN106359784 A CN 106359784A CN 201610748655 A CN201610748655 A CN 201610748655A CN 106359784 A CN106359784 A CN 106359784A
- Authority
- CN
- China
- Prior art keywords
- chocolate
- stevioside
- inulin
- stevia
- rebaudiodside
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 91
- 238000002360 preparation method Methods 0.000 title claims description 7
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- 235000003599 food sweetener Nutrition 0.000 title abstract 3
- 239000003765 sweetening agent Substances 0.000 title abstract 3
- 244000228451 Stevia rebaudiana Species 0.000 title 1
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Classifications
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- A—HUMAN NECESSITIES
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- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention provides sugar-free chocolate utilizing stevia as a sweetener. The sugar-free chocolate utilizing the stevia as the sweeteners is prepared form the following raw materials: cocoa liquor, natural cocoa butter, steviosides, protein powder, maltodextrin, soybean lecithin, vanillin, hawthorn flavanols, hawthorn dietary fiber and inulin. The stevia, including rebaudioside D and rebaudioside A or stevioside and the like, are compounded and added into the chocolate in replacement of sucrose so as to effectively avoid icing and sanding of the chocolate, as well as ensure fine and smooth taste. The stevia has the characteristics of high sweetness and low calorific value, and has certain biological activities, such as the adjunctive therapy effects to diabetes, hypertension, hyperglycemia and so on; the inulin, the protein powder and the maltodextrin are capable of effectively improving the aftertaste of the stevia; and the inulin and the hawthorn dietary fiber are capable of promoting probiotics growth and proliferation in the intestinal tract. The sugar-free chocolate is not liable to be digested and absorbed by the human body; being eaten, the sugar-free chocolate makes the consumer to feel full, so that the food intake is reduced.
Description
Technical field
The invention belongs to food technology field is and in particular to a kind of Unsweetened chocolates formula with stevioside as sweeting agent
And preparation method thereof.
Background technology
The main component of chocolate is sucrose and fat, typically with cocoa products (as cocoa butter, cocoa liquor or cocoa
Powder), sweeting agent, milk product and other food additive make through special process.Chocolate in good taste should be as soft and smooth as silk,
But cocoa products bitter in the mouth, needs to add a large amount of sucrose taste masking, and the sandization that crystallization in oils and fatss for the sucrose is generally said can be serious
The mouthfeel of impact chocolate.
Stevioside is the sweeting agent that a class is extracted from Compositae class plant, is that a class contains the mixed of tetracyclic diterpene compound
Compound general name, replaces husband's glycosides, Lay bud enlightening glycosides a, Lay bud enlightening glycosides b, Lay bud enlightening glycosides c, Lay bud enlightening glycosides d, Lay bud enlightening glycosides e, Lay bud including this
Enlightening glycosides f, Du Ke glycosides a, steviolbioside etc., wherein this replaces husband's glycosides (stevioside, st) and Rebaudiodside A a
(rebaudioside a, ra) the two content accounts for more than the 80% of stevioside altogether.The cool taste of Rebaudiodside A d, in taste matter
Good, and Rebaudiodside A a or this replace husband's glycosides compound can play taste matter synergism.Stevioside has high sugariness, low-calorie
Characteristic, its sugariness is 200-350 times of sweetness of cane sugar, thus consumption is also more than one the percent of sucrose, but equal quality Flos Chrysanthemi
The heat of glucosides is but only the 1/300 of sucrose.Except as sweeting agent, stevioside has certain biological activity concurrently, such as assist
Treatment diabetes, hypertension, hyperglycemia etc..
Additionally, good chocolate mouthfeel silk is sliding crystallizing and sand it is impossible to have, nor there is frosting phenomenon.And except health
The consideration of aspect, with Rebaudiodside A d and Rebaudiodside A a or this replace husband's glycosides compound substitute sucrose add chocolate in, naturally do not have
Crystallization of sucrose, can also be greatly improved the dissolubility of stevioside, than being used alone Rebaudiodside A a or this more can have for husband's glycosides
Effect avoids sand, gives chocolate good texture, improves this rear bitterness for husband's glycosides simultaneously, has good refrigerant sweet taste special
Matter.
Inulin is a kind of functional polysaccharide, used in it and the present invention other macromolecular polysaccharide additives such as celluloses with
Maltodextrin and flavonol form multimeshed network shape structure in liposome, and the presence of soybean phospholipid and egg albumen powder is multiple to this
Network-like structure plays stable and uniform effect, adds strong hydrogen bond action between macromolecular polysaccharide and stevioside, permissible
Prevent crystallization and sand further；And inulin can cover the rear taste of stevioside further, the rear sweet taste of stevioside is made to subtract
Short, improve mouthfeel.Inulin not only not digested enzyme decomposition in vivo, does not produce energy, and contributes to reducing human body blood fat, adjust
Section gastrointestinal tract transfer time, mineral element especially calcium constituent is promoted to absorb.In addition, inulin is a kind of probiotics, can stimulate
Intestinal bifidobacteria is bred, thus promoting intestinal beneficial bacterium to breed, health is benefited.After inulin food, there is full abdomen
Sense, can reduce appetite, as diet food low in calories, inulin and chocolate combine, can meet people and eat chocolate
And the hope of not weight gaining.Inulin does not strictly limit to food storing condition, and shelf life is long, by increasing capacitance it is possible to increase the guaranteeing the quality of chocolate
Phase.
Flavonol is a subclass of flavonoid substances, and it is in Fructus Mali pumilae, Fructus Vitis viniferae, red wine, tea, some cocoa powder and skilful
Content very abundant in gram force.The flavanols content of dark chocolate is higher than ordinary chocolate.Abundant proof may certify that, commonly
Dosage flavonol can prevent brain function from degenerating.Nutrition science research show, eat the dark chocolate containing flavonol be conducive to pre-
Anti- cardiovascular disease, and can effectively reduce blood pressure.Flavonol can keep normal blood pressure by maintaining the vascular health of people, can
To maintain the blood flow of health by reducing hematoblastic adhesion in blood, it is also used as antioxidant and maintains heart to be good for
Health.
Haw flavanol has very strong oxidation resistance, can effective oil-control peroxidation, be a kind of effectively
Free radical scavenger and antioxidant, vc, citric acid, fat-soluble tea polyphenol have to the Anti-oxidant effect of haw flavanol
Synergistic function, compound use antioxidant is more obvious than single using effect.
Haw pulp is thin, sour-sweet moderate, unique flavor, and the dietary cellulose extracting from Fructus Crataegi has good guarantor
Stay taste and the nutritional labeling of Fructus Crataegi, can effectively neutralize the bitterness of chocolate, make chocolate more delicious.Help gastrointestinal
The function of digestion.
Additionally, the theobromine in the present invention can also allow people feel to be in a cheerful frame of mind, play the effect eliminating sense of depression；Antioxygen
Agent flavone, the anti-hemostatic tube of energy is hardening, increases the vigor of cardiac muscle；And polyphenol can reduce platelet under finite concentration and live
Change, deposition in blood vessel wall for the transferred free radical, prevent cardiovascular disease etc..
Content of the invention
The invention provides a kind of Unsweetened chocolates formula with stevioside as sweeting agent, the addition of stevioside can have
Avoid to effect the frosting phenomenon of chocolate, the addition of inulin and other polysaccharide can avoid crystallization and the sand of chocolate further,
And its high sugariness, feature low in calories disclosure satisfy that the dual pursuit to mouthfeel and health for the people；The addition energy of haw flavanol
Enough effectively improve antioxidant ability of organism.
Realize the technical scheme is that a kind of Unsweetened chocolates with stevioside as sweeting agent, described chocolate
It is made up of the raw material of following weight portion: cocoa liquor 18-20, natural cocoa butter 28-35, stevioside 0.05-0.125, egg
White lead 8-10, maltodextrin 5-10, soybean phospholipid 0.4-0.6, vanillin 0.04-0.06, haw flavanol 0.1-1, Fructus Crataegi meals
Food fiber 0.5-2, inulin 4-10.
Described stevioside is Rebaudiodside A d and Rebaudiodside A a, this replaces the mixing of any one or two kinds in husband's glycosides
Thing, described Rebaudiodside A d accounts for the 70%-85% of stevioside gross weight, remaining be Rebaudiodside A a and this replace husband's glycosides in any
One or two.
A kind of preparation method of the described Unsweetened chocolates with stevioside as sweeting agent, comprises the following steps:
(1) melt: cocoa liquor and natural cocoa butter are heated fusing at 60 DEG C, obtains cocoa slurry；
(2) batch mixing: stevioside, egg albumen powder, maltodextrin, inulin mixing add in 10-20min under 90 DEG C of stirrings
State the cocoa slurry mixing, obtain just batch mixing；
(3) refine: add vanillin, soybean phospholipid, haw flavanol, Fructus Crataegi dietary fiber in first batch mixing, essence at 38 DEG C
Mill 16-20h, obtains chocolate base material；
(4) homoiothermic: chocolate base material in step (3) is incubated 20min at 35 DEG C, is incubated 20min at 28 DEG C afterwards, then heats up
To 30 DEG C of insulation 20min, obtain chocolate mass；
(5) finished product: the chocolate mass in step (4) is poured and casts from chocolate mould, and shake mould and drive bubble away,
At -4-0 DEG C, cooling 10-15min aftershaping obtains chocolate.
The invention has the beneficial effects as follows: stevioside has high sugariness, low-calorie characteristic, as a kind of new natural
Sweeting agent, is widely used in the industries such as food and drink, stevioside with certain biological activity, such as auxiliary treatment
Diabetes, hypertension, hyperglycemia etc.；Haw flavanol has stronger radical scavenging activity, is a kind of new Natural Food
With oil antioxidant, body anti-oxidation stress level can be effectively improved, mitigate the senile symptom of body from many aspects；Mountain
Short, bristly hair or beard dietary fiber contains abundant vitamin c, can improve cardiovascular and cerebrovascular vessel carbohydrate metabolism, improves resistances against diseases, has regulation sugared generation
Thank, effect of loosening bowel to relieve constipation.
Chocolate of the present invention utilizes stevioside to replace sucrose, reduces the heat of chocolate, is effectively prevented from chocolate
Frosting phenomenon；Haw flavanol is added to mitigate the senile symptom of body, Fructus Crataegi dietary fiber has the unique sour-sweet taste of Fructus Crataegi,
The original bitterness of chocolate can be improved, make chocolate delicate mouthfeel, unique flavor, be well received by consumers.
Inulin can promote growth and the propagation of intestinal beneficial bacterium, can optionally irritate and improve intestinal bifidobacteria
Quantity and vigor, the growth of harmful putrefaction bacteria in suppression intestinal forms rectum defecation reflex, plays toxin expelling effect, have safely
Effect, without any side effects.
After inulin food, there is satiety, appetite can be reduced as diet food low in calories, inulin and chocolate combine
Come, the hope that people eat chocolate and not weight gaining can be met.Inulin does not strictly limit to food storing condition, and shelf life
Long, by increasing capacitance it is possible to increase the shelf-life of chocolate；And inulin has synergistic function with stevioside, inulin can be covered or remove
The rear taste of stevioside, improves the mouthfeel of chocolate.
Specific embodiment
A kind of Unsweetened chocolates with stevioside as sweeting agent in the present invention will be described with specific embodiment below,
But the scope of the present invention is not limited to these embodiments.
Embodiment 1
The formula of the Unsweetened chocolates with stevioside as sweeting agent of the present embodiment is as follows:
Weigh the raw material of following weight portion: cocoa liquor 18, natural cocoa butter 28, Rebaudiodside A d 0.035, this replace husband's glycosides
0.015th, egg albumen powder 10, maltodextrin 5, soybean phospholipid 0.4, vanillin 0.04, haw flavanol 0.1, Fructus Crataegi dietary fiber
0.5th, inulin 4.
Prepare chocolate in accordance with the following methods:
(1) melt: cocoa liquor and natural cocoa butter are heated fusing at 60 DEG C, obtains cocoa slurry；
(2) batch mixing: by the cocoa liquor after dissolving, natural cocoa butter, this replace husband's glycosides, egg albumen powder, maltodextrin, inulin mixing,
Stir 10min at 90 DEG C, obtain just batch mixing；
(3) refine: add vanillin, soybean phospholipid, haw flavanol, Fructus Crataegi dietary fiber in first batch mixing, refine at 38 DEG C
16h, obtains chocolate base material；
(4) homoiothermic: chocolate base material in step (3) is incubated 20min at 35 DEG C, is incubated 20min at 28 DEG C afterwards, then heats up
To 30 DEG C of insulation 20min, obtain chocolate mass；
(5) finished product: the chocolate mass in step (4) is poured and casts from chocolate mould, and shake mould and drive bubble away,
At -4-0 DEG C, cooling 10min aftershaping obtains chocolate.
The chocolate that the present embodiment is produced carries out organoleptic analysises and mouthfeel measures, and finds the chocolate that the present embodiment produces
Smooth surface, shiny appearance, no obvious white crystals phenomenon, and sugariness is compared with the chocolate adding sucrose, unobvious
Difference, with the distinctive sour-sweet taste of Fructus Crataegi, compared with ordinary chocolate, bitterness slightly improves taste.
Embodiment 2
The Unsweetened chocolates formula with stevioside as sweeting agent of the present embodiment is as follows:
Weigh the raw material of following weight portion: cocoa liquor 19, natural cocoa butter 32, Rebaudiodside A d 0.1, Rebaudiodside A a
0.025th, egg albumen powder 9, maltodextrin 10, soybean phospholipid 0.6, vanillin 0.06, haw flavanol 1, Fructus Crataegi dietary fiber 2, chrysanthemum
Powder 10.
Prepare chocolate in accordance with the following methods:
(1) melt: cocoa liquor and natural cocoa butter are heated fusing at 60 DEG C；
(2) batch mixing: by the cocoa liquor after dissolving, natural cocoa butter, Rebaudiodside A d, Rebaudiodside A a, egg albumen powder, Fructus Hordei Germinatus paste
Essence, inulin mixing, stir 15min at 90 DEG C, obtain just batch mixing；
(3) refine: add vanillin, soybean phospholipid, haw flavanol, Fructus Crataegi dietary fiber in first batch mixing, refine at 38 DEG C
18h, obtains chocolate base material；
(4) homoiothermic: chocolate base material in step (3) is incubated 20min at 35 DEG C, is incubated 20min at 28 DEG C afterwards, then heats up
To 30 DEG C of insulation 20min, obtain chocolate mass；
(5) finished product: the chocolate mass in step (4) is poured and casts from chocolate mould, and shake mould and drive bubble away,
At -4-0 DEG C, cooling 13min aftershaping obtains chocolate.
The chocolate that the present embodiment is produced carries out organoleptic analysises and mouthfeel measures, and finds the chocolate that the present embodiment produces
Texture does not have obvious difference, no obvious white crystals phenomenon, and sweetness ratio embodiment 1 is slightly strong, peculiar with Fructus Crataegi
Sour-sweet taste, compared with ordinary chocolate, bitterness slightly improves taste.
Embodiment 3
The Unsweetened chocolates formula with stevioside as sweeting agent of the present embodiment is as follows:
Weigh the raw material of following weight portion: cocoa liquor 20, natural cocoa butter 35, Rebaudiodside A d 0.08, Rebaudiodside A a
0.01st, this replaces husband's glycosides 0.01, egg albumen powder 8, maltodextrin 8, soybean phospholipid 0.5, vanillin 0.05, haw flavanol 0.6, Fructus Crataegi
Dietary fiber 1.5, inulin 6.
Prepare chocolate in accordance with the following methods:
(1) melt: cocoa liquor and natural cocoa butter are heated fusing at 60 DEG C, obtains cocoa slurry；
(2) batch mixing: by the cocoa liquor after dissolving, natural cocoa butter, Rebaudiodside A d, Rebaudiodside A a, this replace husband's glycosides, albumen
Powder, maltodextrin, inulin mixing, stir 20min at 90 DEG C, obtain just batch mixing；
(3) refine: add vanillin, soybean phospholipid, haw flavanol, Fructus Crataegi dietary fiber in first batch mixing, refine at 38 DEG C
20h, obtains chocolate base material；
(4) homoiothermic: chocolate base material in step (3) is incubated 20min at 35 DEG C, is incubated 20min at 28 DEG C afterwards, then heats up
To 30 DEG C of insulation 20min, obtain chocolate mass；
(5) finished product: the chocolate mass in step (4) is poured and casts from chocolate mould, and shake mould and drive bubble away,
At -4-0 DEG C, cooling 15min aftershaping obtains chocolate.
The chocolate that the present embodiment is produced carries out organoleptic analysises and mouthfeel measures, and finds the chocolate that the present embodiment produces
Smooth surface, shiny appearance, preferably, delicate mouthfeel is smooth, does not have the bitterness of ordinary chocolate for coagulability, unique with Fructus Crataegi
Sour-sweet taste, no obvious white crystals phenomenon.The chocolate of present invention preparation, during foretasting, the personnel that foretaste are according to usually just
Normal dietary habit, under the same conditions, when finding that foretasting personnel eats chocolate prepared by inventive formulation, has significantly full
Abdomen sense, and constipation situation tool improves significantly, and during edible ordinary chocolate, as normal condition, may certify that this
The chocolate of bright preparation can eat as diet products low in calories.
The explanation of above example, is only intended to help and understands the method for the present invention and its core concept.It should be pointed out that it is right
For those of ordinary skill in the art, on the premise of the principle of the invention, the present invention can also be suitably modified, this
Being suitably modified also should be within the scope of the invention as claimed.
Claims (3)
1. a kind of Unsweetened chocolates with stevioside as sweeting agent it is characterised in that: described chocolate is by following raw material system
Become: cocoa liquor 18-20, natural cocoa butter 28-35, stevioside 0.05-0.125, egg albumen powder 8-10, maltodextrin 5-10,
Soybean phospholipid 0.4-0.6, vanillin 0.04-0.06, haw flavanol 0.1-1, Fructus Crataegi dietary fiber 0.5-2, inulin 4-10.
2. the Unsweetened chocolates with stevioside as sweeting agent according to claim 1 it is characterised in that: described stevioside
Glycosides is Rebaudiodside A d and Rebaudiodside A a, this replaces the mixture of any one or two kinds in husband's glycosides, and described Rebaudiodside A d accounts for sweet
The 70%-85% of inulin glycosides gross weight, remaining be Rebaudiodside A a and this replace any one or two kinds in husband's glycosides.
3. the preparation method of a kind of Unsweetened chocolates with stevioside as sweeting agent as claimed in claim 1, its feature exists
In: comprise the following steps:
(1) melt: cocoa liquor and natural cocoa butter are heated fusing at 60 DEG C, obtains cocoa slurry；
(2) batch mixing: stevioside, egg albumen powder, maltodextrin, inulin mixing add in 10-20min under 90 DEG C of stirrings
State the cocoa slurry mixing, obtain just batch mixing；
(3) refine: add vanillin, soybean phospholipid, haw flavanol, Fructus Crataegi dietary fiber in first batch mixing, essence at 38 DEG C
Mill 16-20h, obtains chocolate base material；
(4) homoiothermic: chocolate base material in step (3) is incubated 20min at 35 DEG C, is incubated 20min at 28 DEG C afterwards, then heats up
To 30 DEG C of insulation 20min, obtain chocolate mass；
(5) finished product: the chocolate mass in step (4) is poured and casts from chocolate mould, and shake mould and drive bubble away,
At -4-0 DEG C, cooling 10-15min aftershaping obtains chocolate.
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Cited By (7)
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| CN107668298A (en) * | 2017-10-23 | 2018-02-09 | 无限极（中国）有限公司 | Chocolate 3d printing material and preparation method thereof |
| WO2018195179A1 (en) * | 2017-04-18 | 2018-10-25 | Purecircle Usa Inc. | Compositions for treatment of hyperglycemia in diabetes mellitus patients |
| CN109938141A (en) * | 2018-01-04 | 2019-06-28 | 文建鸿 | A kind of anti-aging chocolate and preparation method thereof rich in astaxanthin and flavanols |
| CN110384159A (en) * | 2018-04-18 | 2019-10-29 | 匠人之心（北京）产品设计有限公司 | A kind of formula and technique of pure plain Unsweetened chocolates |
| GB2574629A (en) * | 2018-06-13 | 2019-12-18 | Kovalevska Lila | Method for the preparation of Compositions for the manfacture of chocolate |
| CN110907604A (en) * | 2019-12-06 | 2020-03-24 | 浙江华康药业股份有限公司 | Method for improving sensory attributes of sugar alcohol substances and application thereof |
| CN111713588A (en) * | 2020-06-30 | 2020-09-29 | 汕头市甜甜乐糖果食品有限公司 | Low-sugar chocolate paste and preparation method and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2018195179A1 (en) * | 2017-04-18 | 2018-10-25 | Purecircle Usa Inc. | Compositions for treatment of hyperglycemia in diabetes mellitus patients |
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| CN109938141A (en) * | 2018-01-04 | 2019-06-28 | 文建鸿 | A kind of anti-aging chocolate and preparation method thereof rich in astaxanthin and flavanols |
| CN110384159A (en) * | 2018-04-18 | 2019-10-29 | 匠人之心（北京）产品设计有限公司 | A kind of formula and technique of pure plain Unsweetened chocolates |
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| CN111713588A (en) * | 2020-06-30 | 2020-09-29 | 汕头市甜甜乐糖果食品有限公司 | Low-sugar chocolate paste and preparation method and application thereof |
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