功能性酒心巧克力生产技术的试验研究

Study on the technology of a new healthy chocolate sugar

研究了利用复方中药功能液、白酒、白砂糖等原料开发功能性酒心巧克力的生产技术,并对成品抗疲劳作用进行了动物实验研究。结论:功能性酒心巧克力主料配比为白砂糖100g,复方中药功能液15mL,白酒(二锅头)10mL;其生产技术要点为:复方中药功能液添加方式是与酒液混合后再浇模处理、熬糖温度107℃、注模温度100℃、糖坯结晶10h;通过小白鼠负重游泳实验、血清中尿素氮和乳酸脱氢酶指标测定以及血液中红细胞数量和血红蛋白含量检测等实验均呈阳性,说明此新型的酒心巧克力具有显著的抗疲劳作用。

Technology of the chocolate sugar prepared from the concentrated liquid of traditional Chinese medicine, wine and sugar wao introduced. In order to know the anti-tiredness effect, experiments were carried out on mice. The results showed that it is most effective when the chocolate sugar are mixed with sugar 100 g, the eoueentrated liquid of traditional Chinese medicine 15 mL and wine 10 mL, and mixed with the concentrated liquid of traditional Chinese medicine and wine together before the other materials, and more attention should be payed to the temperature ： deeoeting 107 ℃, filling 100 ℃, and making crystallize 10 h. The end products have remerkable anti-tiredness effects,which can prolong the swimming time for mice,and increase the content of bloed urea area nitrogen, increases blood lactic acid dehydrogenation ferment in mice blood, and increases the number of erythrocytes and the content of hemoglobin. The chocolate sugar thus prepared has obvious anti-tiredness effect .