The earliest chocolate, which originated from the ancient Indians in Mexico, is a kind of cocoa-containing food with bitter and spicy taste. 1526, the Spanish explorer cortes brought it back to Spain and dedicated it to the king at that time, which made Europeans regard it as a drug of ecstasy and set off a frenzy. Later, in the16th century, the Spanish made chocolate "sweet". They mixed cocoa powder and spices in sugarcane juice to make a sweet drink. In 1876, a Swiss named Peter was ingenious and added some milk to the above drinks, which completed the whole process of modern chocolate creation. Soon after, it was thought that liquid chocolate would be dehydrated and concentrated into pieces of chocolate candy which are easy to carry and store. 1828, Van Houten of the Netherlands thought of removing 2/3 of its fat and making it easy to drink cocoa.

raw material

Chocolate is a sweet food with cocoa powder as the main raw material. It not only tastes delicate and sweet, but also has a strong aroma. Chocolate can be eaten directly, and can also be used to make cakes, ice cream and so on. On romantic Valentine's Day, it is an indispensable protagonist to express love. Chocolate is small, hot and sweet. Studies have found that chocolate contains antioxidants contained in red wine. The composition of "chocolate" is similar to that of chocolate, in which the contents of protein, dietary fiber and vitamin E are slightly higher than that of chocolate, and other ingredients such as fat and carbohydrate are similar to chocolate, all of which are made of cocoa powder as the main raw material.

Nutritional analysis

1, chocolate can relieve depression and make people excited; 2. Chocolate plays an important role in concentrating, strengthening memory and improving intelligence. Some drivers use chocolate as a spiritual stimulant to improve their driving ability. Students who meet the exam can also be used to strengthen their brains; 3. Eating chocolate is beneficial to control the content of cholesterol, keep the elasticity of capillaries, and has the function of preventing and treating cardiovascular diseases; 4. The content of catechuic acid in chocolate is as much as that in tea. Catecholic acid can enhance immunity, prevent cancer and interfere with the blood supply of tumors; 5, chocolate is an antioxidant food, which has a certain effect on delaying aging; 6. Chocolate is rich in carbohydrates, fat, protein and various minerals, which are absorbed and digested by the human body very quickly, so it is called "midwifery Hercules" by experts. If the mother eats some chocolate properly before labor, she can get enough strength to promote the opening of the cervix as soon as possible and give birth smoothly, which is very beneficial to both mother and baby; 7. People with heartburn should avoid eating chocolate, especially if their hearts feel burning after eating chocolate. This is because chocolate contains a substance that can stimulate stomach acid.

Taboo crowd

Chocolate

The general population can eat chocolate, but children under the age of 8 should not eat chocolate, and diabetics should eat less or no chocolate (but can eat sugar-free chocolate). Chocolate is a kind of high-calorie food, but its protein content is low, its fat content is high, and the proportion of nutrients does not meet the needs of children's growth and development. Eating too much chocolate before meals will lead to satiety, which will affect appetite, but soon after meals, people will feel hungry, which will disrupt normal life rules and eating habits and affect children's health. Chocolate contains a lot of fat, but does not contain cellulose which can stimulate the normal peristalsis of the gastrointestinal tract, thus affecting the digestion and absorption function of the gastrointestinal tract. Furthermore, chocolate contains substances that excite the nervous system, which will make it difficult for children to fall asleep and cry.

Dietetic therapy

Chocolate can relieve mood, concentrate, strengthen memory and improve intelligence, and has the effect of preventing and treating cardiovascular diseases. In addition, it can enhance immunity, prevent cancer, interfere with the blood supply of tumors, and have certain effects on delaying aging.

other

Chocolate is a transliteration of foreign words. At first, Cubans and Mexicans called a soft drink made from wild cocoa "chocolate", while Spaniards called it chocolate.

Edit this paragraph classification

Basic classification

Because the ingredients added in the manufacturing process of chocolate are different, it also creates its changeable appearance. At present, chocolate on the market can be roughly divided into darkchocolate (dark chocolate or pure chocolate) according to its composition-the milk content is less than12%; Milk chocolate-contains at least 10% cocoa pulp and at least 12% milk quality; Chocolate compound-chocolate without cocoa butter; White chocolate-chocolate without cocoa powder. Among them, milk chocolate is the most common Recently, someone invented protein chocolate, and vegetable protein was added to the formula, which combined the health effects of cocoa and vegetable protein and had the characteristics of low calorie and high protein.

Dark chocolate

Dark chocolate is the favorite of people who like to taste "original chocolate" Because milk contains less ingredients, sugar is usually lower. The fragrance of cocoa is not masked by other tastes. After melting in the mouth, the fragrance of cocoa will overflow between the teeth for a long time. Some people even think that eating dark chocolate is eating real chocolate. Usually, high-grade chocolate is dark chocolate and has the taste of pure cocoa. Because cocoa itself is not sweet or even bitter, dark chocolate is less popular with the public.

White chocolate

According to the survey, the taste of milk chocolate is most accepted by the orientals, so most of the chocolate imported into China is extramilk (meaning that the milk composition is aggravated). In this kind of chocolate, milk and cocoa have equal tastes, which is suitable for people who like the rich milk flavor. But this kind of chocolate also feels sweeter. White chocolate, because it contains no cocoa powder, only cocoa butter and milk, is white. This kind of chocolate has only the fragrance of cocoa, and its taste is different from that of ordinary chocolate. Some people don't classify it as chocolate. White chocolate

Because the cocoa content is less and the sugar content is higher, the taste of white chocolate will be very sweet.

Milk chocolate

Milk chocolate: brown chocolate is milk chocolate, which tastes very good and is very popular among people; For a long time, milk chocolate has been loved by consumers because of its balanced taste, and it is also the most consumed chocolate product in the world. The earliest formula of milk chocolate was invented by Swiss. Belgium and Britain are also major producers of milk chocolate. They often use mixed milk powder technology, which has a flavor similar to cheese. Compared with pure dark chocolate, milk chocolate tastes lighter, sweeter and has no greasy taste. A good milk chocolate product should achieve a perfect balance between the fragrance of cocoa and milk, which is similar to the delicate relationship between two lovers who are both attached and independent. The method for producing low-density milk chocolate composition: filling inert gas; The milk chocolate composition contains a mixture of cocoa, dairy products, edible carbohydrates and sweeteners. The product is essentially free of sucrose and has the taste and mouthfeel of traditional milk chocolate. Eating milk chocolate helps to enhance brain function, especially to help the brain concentrate. Milk chocolate contains many stimulating substances, such as theobromine, phenylethyl and caffeine, which can enhance the vitality of the brain, make people more alert and pay more attention.

Single source chocolate

There is no milk or other ingredients at all. Chocolate with a single source of cocoa refers to chocolate produced only by cocoa beans produced in a specific region or country. Its original English text is "single origin".

chocolate

Protein chocolate is made from cocoa products, plant protein and other raw materials through mixing, emulsification and other processes. It has both cocoa nutritional value and plant protein nutritional value, low calorie and high protein content, which can bring more benefits to all kinds of consumers.

Other species

In addition to the different ingredients, according to the different additives, the forms of chocolate have become varied. According to the classification of USDA in the United States, Solidchocolate means that there are no ingredients such as nuts and biscuits. Such as Swiss lotus, are mostly flaky and massive. Solid chocolate with other ingredients refers to chocolate mixed with finely divided nuts, soft gum, milk, biscuits and other ingredients, such as Swiss triangle chocolate. In addition to solid chocolate, there is also so-called sandwich chocolate: a kind of chocolate wrapped with nuts (fruit, ornutcenter). For example, there are single chocolates of walnuts and peanuts, SNICKERS, M&; M, Qiqi milk with chocolate, etc. This kind of chocolate pays attention to another kind of chewing pleasure besides the smooth chocolate. At the same time, because of the contents, the taste of nuts will neutralize the sweetness of chocolate. In addition, there are chocolates with biscuit contents, such as Kym, Twix, etc., which are crisp and

In contrast to the smooth chocolate. There are so many forms of chocolate, and there are different favorite groups. In Europe, the largest consumer market for chocolate, solid chocolate without anything is the most popular. However, chocolate mixed with nuts is more popular in eastern society, especially the taste of peanuts and biscuits. Perhaps it is the pursuit of different tastes. Orientals prefer varied tastes. The United States is 50/50. The grade of chocolate is known at the moment of entrance. Good chocolate not only smells fragrant and sweet, but also tastes delicate and charming. There will be a crisp sound when you bite, and then it will melt lightly between your teeth. The taste is smooth, and the fragrance of cocoa flows between the teeth, but there is no residue left. When tasting chocolate, don't just take a big bite or swallow it with a mouthful. In order to make everyone have a different taste, the content added by chocolate is very mysterious. You will find another interesting world after careful tasting. Marys single chocolate has a cherry flavor, which contains the whole cherry (even the stems have not been removed). The taste is that the cherry is wrapped in a layer of chocolate sauce, and the fruit flavor and chocolate flavor are combined. Many chocolate manufacturers will produce wine-flavored chocolate balls (all kinds of wine are injected into chocolate). The bite, the flowing wine and the slowly melting chocolate, are completely different from the crisp feeling of nuts. There are also some chocolate products with more contents, and the appeal is diversified taste: the first piece of broken fruit is chewy; The second biscuit is crispy; The third chocolate sauce is sweet; In the fourth paragraph, the whole hazelnut is crispy and delicious. Swiss triangle chocolate also has three tastes: the first bite is crisp; The second paragraph makes the chocolate melt and the fragrance overflows; The remaining fruit and caramel make you have the pleasure of chewing. Bar chocolate containing milk or soft gum is a combination of the softness of chocolate, nuts and caramel.

Edit this paragraph for safekeeping

The melting point of chocolate is about 36℃, which is a kind of food with strong heat sensitivity and difficult to preserve. The storage temperature should be controlled between10-15 C, and the relative humidity should not be higher than 50%. Improper storage will lead to softening and deformation, white surface, internal sand turning, odor or reduced aroma. Chocolate that has been unpacked or not used up must be sealed again and placed in a cool and dry place. Chocolate sauce or stuffing must be stored in a fresh-keeping cabinet.

Edit the quality index of this paragraph

sensory index

Color and fragrance: the color is bright, uniform and consistent, which conforms to the proper color of this variety; Pure fragrance, in line with the proper fragrance of this variety; The taste is smooth and moderate. Shape: the block shape is regular, the edge is neat, there is no corner crack, the surface is smooth, the grain is clear and the size is even.

, the thickness is consistent. Structure: shiny surface, compact section, no holes above 1 mm, delicate and smooth taste, no sticking of tongue; Packing: The packing is tight and unbroken, and the marking is consistent with the contents.

Weight index

Conform to the weight indicated on the package label.

Physical and chemical indicators

Moisture: less than 1%, fineness between 20-35 μ m.

Health index

Copper content is less than 10 mg/kg, lead content is less than10 mg/kg, arsenic content is less than 0.5 mg/kg, and the total number of bacteria is less than 5000/g. Pathogenic bacteria shall not be detected. Sodium malate is less than 600 mg/kg, glyceryl monostearate is less than 6000 mg/kg and shellac is less than 200 mg/kg.

Edit the function of this paragraph

Chocolate can relieve mood. Put the chocolate in your mouth, close your eyes and savor its taste. Upset things can really be left behind. In fact, chocolate itself has a factor that can relieve emotions. So chocolate has become an indispensable thing in my life. In fact, chocolate has many functions, and it can also relieve pain, especially for girls. Very clever! Of course, it is still divided into people. Nothing is for everyone. Chocolate also has the function of losing weight! Surprised? Hehe, are you asking how chocolate can lose weight? Is it not fattening food? Eating too much chocolate will of course become fattening food! But eating a small amount of chocolate is helpful to lose weight. If you don't believe me, you can try! Of course, that sentence does not necessarily apply to all people.

Edit this paragraph of pharmacological knowledge

Chocolate contains more than 300 known chemicals. Scientists have analyzed and experimented with these substances one by one for hundreds of years, and in the process, they have continuously discovered and proved the vivid pharmacological effects of various components of chocolate on human body. Chocolate is a natural guardian against heart disease. It is rich in multi-source phenol compounds, which play a considerable role in preventing the oxidation or accumulation of fatty substances in human arteries. The main symptom of heart disease, coronary heart disease, is usually caused by the oxidation of LDL (low concentration lipoprotein) in human blood and the formation of obstacles, which causes cardiovascular obstruction. The phenol compound of chocolate can not only prevent the fat of chocolate from rotting and turning sour, but also be quickly absorbed by blood vessels after being eaten into human body, and the antioxidant components in the blood are obviously increased, and it quickly acts as a powerful antioxidant to prevent LDL oxidation and inhibit platelet activity in blood vessels. These subcomponents play an important role in keeping blood flow unblocked in human blood vessels. Nutritionists have proved that such natural antioxidant phenol compounds are contained in plant foods such as fruits, vegetables, red wine and tea. Strawberry is the most antioxidant among fruits, however, the antioxidant content of chocolate is eight times higher than that of strawberry. 50 grams (one or two) of chocolate and 150 grams (three or two) of fine red wine contain basically the same antioxidants. The experimental results come from Andrew Waterhouse, Penny Kris-Etherton, an expert in grape cultivation and brewing at the University of California, Carl Keen, a professor of nutrition at the University of Pennsylvania, Cesar Fraga, a professor at the Institute of Internal Medicine at the University of California, and a professor of physical chemistry at the School of Pharmacy and Biochemistry at the University of Buenos Aires.