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大豆异黄酮巧克力的制备及其对更年期综合症的影响
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Preparation of chocolate with soybean isoflavone and the effect on climacteric syndrome
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    摘要:

    将大豆异黄酮(大豆染料木素与染料木苷占40%)添加到巧克力配料中,通过单因素实验及正交实验,优化大豆异黄酮巧克力制备工艺。确定更年期女性每人摄入大豆染料木素与染料木苷总量30 mg/d,为具有类雌激素效应的有效摄入量。通过优化,得到最佳工艺为:精磨温度为45 ℃、精磨时间8 h、精炼温度80 ℃、精炼时间72 h、调温时间30 min,大豆异黄酮添加量为1.25 %、可可液块添加量为9 %、可可脂添加量为18 %、蔗糖添加量为35 %、奶粉添加量为8 %、食用植物油添加量为28 %、卵磷脂添加量为0.5 %、香料添加量为0.25 %。最佳工艺条件下制备的大豆异黄酮巧克力对更年期综合症具有一定改善功效。

    Abstract:

    The preparation of soybean isoflavone chocolate were optimized through single factor and orthogonal experiments with soybean isoflavone (40% of soybean genistein and genistin) as one of the chocolate ingredients. The total intake of soybean genistin and genistein was 30 mg/d for climacteric women, which was an effective intake for the xenoestrogen effect. Through optimization, the optimum process parameters of soybean isoflavone chocolate were as follows: fine grinding temperature was 45 ℃, fine grinding time was 8 h, refining temperature was 80 ℃, refining time 72 h, attemperation time was 30 min, the ingredients were: soybean isoflavone 1.25%, cocoa mass 9%, cocoa butter 18%, sugar 35%, milk powder 8%, edible vegetable oil 28%, lecithin 0.5%, and spice 0.25%. The soybean isoflavone chocolate prepared by the optimized formula has a certain improvement efficacy to menopausal syndrome.

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雷海容,张枫燃,梁洪祥.大豆异黄酮巧克力的制备及其对更年期综合症的影响[J].粮油食品科技,2018,26(5):29-35.

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  • 在线发布日期: 2018-09-21
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