| 摘要 |
A functional chocolate composition and its preparation method are provided to enhance the nutritive value and taste of chocolate. A functional chocolate composition comprises 1~20wt.pt. of a medicinal herb concentrate, based on 98wt.pt. of a chocolate composition. The functional chocolate composition further comprises an additive composition including 0.02~0.025wt.pt. of vitamin B1, 0.020~0.025wt.pt. of vitamin B2, 0.022~0.027wt.pt. of vitamin B6, 0.00001~0.00005wt.pt. of vitamin B12, 0.30~0.35wt.pt. of vitamin C, 0.025~0.035wt.pt. of vitamin E, 0.025~0.035wt.pt. of taurine, 0.30~0.33wt.pt. of magnesium, and 0.33~0.37wt.pt. of calcium, based on 98wt.pt. of the chocolate composition. The medicinal herb concentrate comprises 0.40~50wt.pt. of Polygala tenuifolia Willdenow, 0.30~0.40wt.pt. of ginseng, 0.30~0.40wt.pt. of Poria cocos, and 0.40~0.50wt.pt. of Zizyphus jujuba Miller seeds, based on 0.30~0.40wt.pt. of Acorus gramineus. A functional chocolate composition is prepared by the steps of: (a) preparing a medicinal herb composition; (b) washing the medicinal herb composition in refined water three times; (c) putting the medicinal herb composition in a 1.5L container with a mixed solvent consisting of 15wt.pt. of ethanol and 85wt.pt. of refined water, and heating at 85~95°C for 6hr to make a medicinal herb extract; (d) putting the medicinal herb extract in a concentrator to make a medicinal herb concentrate; (e) mixing 1~20wt.pt. of the medicinal herb concentrate to 98wt.pt. of a chocolate composition to make a functional chocolate composition; and (f) packing the functional chocolate composition in a liquid state or in a powdered state by freeze-drying. |
