The effect of chocolate with the nutritional
- Chocolate can alleviate depression, exciting;
2. Chocolate for focus, strengthen memory and improve intelligence has effect, some drivers have chocolate as spirits, to raise the capacity of driving exam students could also be used to brain;
3. Eat chocolate is beneficial to control cholesterol, maintain the flexibility of capillaries, have the function of the prevention and treatment of cardiovascular disease;
4. The content of catechin in chocolate and tea, catechin can enhance immunity, prevent cancer, interfere with the tumor's blood supply;
Chocolate is antioxidation food, to slow the aging have certain effect;
6. Chocolate contains rich carbohydrate, fat, protein and various kinds of minerals, the human body to digest the fast, so it is what the experts call "midwifery hercules", maternal if appropriate to eat some chocolate before birth, as soon as possible can get enough power to make uterine mouth open, easy childbirth, for maternal and child is very good;
7. A heart pain to diet chocolate, especially after eating the chocolate heart feel hot to stop eating.This is because chocolate contains a kind of can make the stomach acid from the overflow of material in the stomach.
8. Chocolate, for concentration can alleviate the mood, strengthen memory and improve intelligence has effect, have the effect of the prevention and treatment of cardiovascular disease, can enhance immunity, prevent cancer, interfere with the tumor's blood supply, to slow down the ageing has certain effect.
How to choose chocolate
After fermentation, drying, baking beans was made into cocoa mass, cocoa butter and cocoa powder can produce rich and unique taste, after this natural flavour constitutes the theme of chocolate.Consists of a variety of raw materials, chocolate beans bitter, astringent, cocoa butter slide, with powder, lactose, wheat germ, lecithin and other accessories, through the exquisite processing technology, make the chocolate not only keep the cocoa peculiar flavor and make it more humorous, pleasure and delicious.Like other foods, the quality identification of chocolate also want to see the color, aroma and taste.
Color: chocolate surface should be smooth.With the hand touch, feel and crispy and hard, look from any one section, its colour and lustre is uniform, glossy.Chocolate block size is consistent, uniform thickness, the edge is clear, no obvious scratch, no obvious handwriting or visible impurities.
open the packaging of chocolate, you can smell the cocoa unique aroma, rather than the taste and smell.
Taste: pure cocoa butter, derived from natural cocoa its melting point and body temperature, so different in his mouth will become smooth liquid.But there are some chocolate in your mouth a tasteless, to swallow, this is mainly some manufacturers use because of the generation of cocoa butter instead of pure cocoa butter.
After fermentation, drying, baking beans was made into cocoa mass, cocoa butter and cocoa powder can produce rich and unique taste, after this natural flavour constitutes the theme of chocolate.Consists of a variety of raw materials, chocolate beans bitter, astringent, cocoa butter slide, with powder, lactose, wheat germ, lecithin and other accessories, through the exquisite processing technology, make the chocolate not only keep the cocoa peculiar flavor and make it more humorous, pleasure and delicious.Like other foods, the quality identification of chocolate also want to see the color, aroma and taste.
Color: chocolate surface should be smooth.With the hand touch, feel and crispy and hard, look from any one section, its colour and lustre is uniform, glossy.Chocolate block size is consistent, uniform thickness, the edge is clear, no obvious scratch, no obvious handwriting or visible impurities.
open the packaging of chocolate, you can smell the cocoa unique aroma, rather than the taste and smell.
Taste: pure cocoa butter, derived from natural cocoa its melting point and body temperature, so different in his mouth will become smooth liquid.But there are some chocolate in your mouth a tasteless, to swallow, this is mainly some manufacturers use because of the generation of cocoa butter instead of pure cocoa butter.
The consumption of chocolate taboo
1. The quantity of heat of chocolate is high, it contains nutrients ratio does not conform to the children's growth and development needs;
2. Japan research think that chocolate can prevent dental caries, but because of general chocolate high sugar content, or easy to cause dental caries;
3. People with diabetes should eat less chocolate, or is dedicated to eat light chocolate;
4. Women during menstruation to eat too much chocolate can aggravate the menstrual breast pain and anxiety;
5. When drinking milk not to eat chocolate, because chocolate in oxalic acid will combine with the calcium in milk into calcium oxalate, calcium can not be make full use of.
1. The quantity of heat of chocolate is high, it contains nutrients ratio does not conform to the children's growth and development needs;
2. Japan research think that chocolate can prevent dental caries, but because of general chocolate high sugar content, or easy to cause dental caries;
3. People with diabetes should eat less chocolate, or is dedicated to eat light chocolate;
4. Women during menstruation to eat too much chocolate can aggravate the menstrual breast pain and anxiety;
5. When drinking milk not to eat chocolate, because chocolate in oxalic acid will combine with the calcium in milk into calcium oxalate, calcium can not be make full use of.
The packaging of chocolate
Normally paper packaging is most use for chocolate, because chocolate is easy thaw when the weather is become hot .we need put a food use paper at the bottom of the box, then put the chocolate on it , it looks wonderful but also can protect the chocolate . for the outlook of the chocolate box, there are many many different and design for it . it can increase the value of the chocolate .
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