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发明公开
CN105454605A 添加γ-氨基丁酸及茶氨酸的巧克力及其制备方法 无效 - 驳回

添加γ-氨基丁酸及茶氨酸的巧克力及其制备方法
摘要：
本发明提供一种添加GABA和茶氨酸的巧克力配方，所述主要配方成分为蔗糖30-50％、可可脂15-30％、可可液块15-30％、全脂奶粉10-30％、卵磷脂0.2-1.0％、GABA 0.05-0.30％和茶氨酸0.05-0.30％，及与该配方相应的制备方法，通过特定的配方设计及相应的制备方法，使加入的γ-氨基丁酸及茶氨酸既不影响巧克力的丝滑感，还能起到放松心情的作用；采用该配方制成的巧克力，掩盖了GABA和茶氨酸特有的不好风味，并且不影响巧克力本身的口感和风味；GABA和茶氨酸能赋予巧克力舒缓紧张压力，放松心情等功效，特别适合工作压力大，生活节奏快的青年白领人群。
摘要（英）：

The invention provides a chocolate formulation to which gamma-aminobutyric acid and theanine are added. The chocolate is mainly prepared from, 30%-50% of saccharose, 15%-30% of cocoa butter, 15%-30% of cocoa liquid blocks, 10%-30% of whole milk powder, 0.2%-1.0% of lecithin, 0.05%-0.30% of GABA and 0.05%-0.30% of theanine. A preparation method corresponding to the formulation is provided. Through the specific formulation design and the corresponding preparation method, the silky feeling of the chocolate is not affected through the added gamma-aminobutyric acid and theanine, and the effect of relaxing the mind can be achieved. According to the chocolate prepared through the formulation, the special bad flavor of GABA and theanine is covered up, and the taste and flavor of the chocolate are not affected. The chocolate can achieve the effects of relieving tension, relaxing the mind and the like through GABA and theanine, and the chocolate is particularly suitable for young white-collar workers with high working pressure and fast pace of life.

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