Preparation of chocolate with soybean isoflavone and the effect on climacteric syndrome

doi:10.16210/j.cnki.1007-7561.2018.05.006

Archive > Volume 26 Issue 5 > 2018,26(5):29-35. DOI:10.16210/j.cnki.1007-7561.2018.05.006 Prev Next

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Preparation of chocolate with soybean isoflavone and the effect on climacteric syndrome

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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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