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Erythritol sandwiched chocolate

A technology of sandwich chocolate and erythritol, which is applied to medical preparations containing active ingredients, plant/algae/fungus/moss ingredients, plant raw materials, etc. Throat discomfort and other problems, to achieve the effect of low hygroscopicity, reducing sweetness and good thermal stability

Inactive Publication Date: 2007-09-05
BAOLINGBAO BIOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, chocolate is mainly processed from cocoa liquor, cocoa butter, sucrose, etc. Although the production technology is mature and the taste is pure, but due to the high content of sugar, people often feel sweet and greasy when eating, causing throat discomfort
However, problems such as dental caries and elevated blood sugar that are prone to occur after eating a large amount of chocolate have greatly limited the applicable population and market sales of chocolate.
The multiple sandwich chocolates that have occurred at present are only improvements in taste to chocolate, and cannot overcome the above-mentioned deficiencies that chocolate exists.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0064] Example 1 (almond sandwich)

[0065] formula:

[0066] Heart material: almonds

[0067] Sweet shell:

[0068] Cocoa Liquor 45kg Cocoa Butter 10kg Erythritol 20kg

[0069] Puffball 3kg Mint 3kg Nepeta 3kg

[0070] Honeysuckle 3kg Licorice 2kg Platycodon 2kg

[0071] Sucrose 1.5kg Vanillin 0.05kg Phospholipid 0.05kg;

[0072] Preparation steps:

[0073] (1) Extraction of active ingredients of medicine: Weigh puffball, peppermint, nepeta, honeysuckle, licorice, and platycodon according to the above-mentioned raw material ratio, wash and dry, place in an extraction tank, add 1.5 times the amount of water and soak for 2 hours , Then add 2 times the amount of water to decoct for 2 hours, and then filter; add 3 times the amount of water to the filter residue to decoct for 2 hours, filter to obtain the filtrate; combine the filtrate and concentrate to a thick extract with a relative density of 1.15-1.15 (80 Measured at ℃); add 2 times the amount of 95% ethanol to the thick extract, l...

Embodiment 2

[0078] formula:

[0079] Heart material: wine heart

[0080] Sweet shell:

[0081] Cocoa Liquor 40kg Cocoa Butter 15kg Erythritol 15kg

[0082] Puffball 2kg Mint 2kg Nepeta 2kg

[0083] Honeysuckle 2kg Licorice 1.5kg Platycodon 1.5kg

[0084] Sucrose 2kg Vanillin 0.05kg Phospholipid 0.05kg;

[0085] In the preparation step, the two steps of extracting the active ingredient of the medicine and preparing the material of the sweet shell are the same as the corresponding steps in Example 1, and the preparation and coating forming steps of the bonbon are the same as the corresponding processing method of the bonbon in the prior art.

[0086] The preparation steps are the same as those described in Example 1.

Embodiment 3

[0088] formula:

[0089] Heart feed: peanuts

[0090] Sweet shell:

[0091] Cocoa Liquor 40kg Cocoa Butter 8kg Erythritol 18kg

[0092] Puffball 1.5kg Mint 1.5kg Nepeta 1.5kg

[0093] Honeysuckle 1.5kg Licorice 1.5kg Platycodon 1.5kg

[0094] Sucrose 1.5kg Vanillin 0.04kg Phospholipid 0.04kg;

[0095] The preparation steps are the same as those described in Example 1, except that peanuts are used as the core material instead of almonds.

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PUM

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Abstract

A sandwich erythrol chocolate for clearing throate and moistening lung is prepared from cacao jelly, cacao butter, erythrol, puffball, mint, schizonepeta and honeysuckle flower.

Description

Technical field [0001] The invention relates to the field of chocolate production, in particular to erythritol filled chocolate and a preparation method of the filled chocolate. Background technique [0002] As a snack food, chocolate is deeply loved by people. In the prior art, chocolate is mainly processed from cocoa lump, cocoa butter, sucrose, etc. Although the production technology is mature and the taste is pure, due to the high sugar content, people often feel sweet and greasy when eating, and the throat is uncomfortable. . However, problems such as tooth decay and increased blood sugar that are prone to occur after eating a large amount of chocolate have greatly restricted the applicable population and market sales of chocolate. The various types of sandwich chocolates that have appeared so far are only improvements in the taste of chocolate, and cannot overcome the above-mentioned shortcomings of chocolate. Summary of th...

Claims

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Application Information

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IPC IPC(8): A23G1/32A23G1/42A23G1/54A23L1/09A23L1/29A23L1/307A61K36/752A61P1/02A61P3/10A61P3/04A61P3/02A61P1/14A61P11/00A61P11/04A23L33/00A23L33/20
Inventor 王乃强李双茹
Owner BAOLINGBAO BIOLOGY
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