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Preparation method of composite angelica and black garlic filled chocolate

A sandwich chocolate and black garlic technology, applied in the field of food processing, can solve the problems of sweet and greasy chocolate taste, throat discomfort, high calorie, etc., and achieve the effect of enhancing physiological regulation function

Inactive Publication Date: 2012-12-19
徐州绿之野生物食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the prior art, although the production technology of chocolate is mature and there are many kinds of designs and colors, due to the high sugar content and high calorie, a large amount of chocolate is easy to cause blood sugar rise and obesity, which limits the adaptability to the crowd and sales volume. It can also be seen from the products that there are currently many chocolate products that pursue special flavors, and there are very few chocolate products that are functional and have a health care effect on people. The development of functional and health-care chocolate products should be the future development. The goal will have a broad market prospect
Chinese patent CN 100577024C discloses that "erythritol sandwich chocolate" has the characteristics of refreshing taste, clearing the throat and moistening the lungs, etc., which overcomes the shortcomings of chocolate in the prior art, such as sweet and greasy taste, throat discomfort and blood sugar rise after eating

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] Step (1) Put commercial black garlic cloves or clean black garlic cloves with skins removed, put them into a baking tray, and send them to a drying room with a temperature control of 55°C to dry for 360 minutes. The measured water content is 2%-4 %, take it out, seal it with a food bag, and store it at an ambient temperature below 20°C for later use;

[0051] Step (2): Select 40g of high-quality angelica, 30g of rehmannia glutinosa, 30g of white peony, 20g of ginseng, 30g of kudzu root, 20g of Chuanxiong, and 30g of astragalus, wash them, dry them in microwave, and grind them into 40-mesh powder;

[0052] Step (3): Soak the powder in step (2) with 20 times the amount of pure water for 8.0 hours, heat and boil for extraction for 3.5 hours, filter, add 5 times the amount of pure water to the filter residue, heat and boil for 2.5 hours, filter, filter the residue Then add 3 times the amount of pure water, heat and boil to extract for 2.0 hours, filter, combine the three ex...

Embodiment 2

[0057] Step (1) Put commercial black garlic cloves or clean black garlic cloves with skin off the skin, put them into a baking tray, and send them to a drying room with a temperature control of 65°C for 120 minutes. The measured water content is 2%-4 %, take it out, seal it with a food bag, and store it at an ambient temperature below 20°C for later use;

[0058] Step (2): Select 20g high-quality angelica, 10g rehmannia glutinosa, 10g white peony root, 10g ginseng, 10g kudzu root, 10g chuanxiong, and 10g astragalus, wash them, dry them in microwave, and grind them into 60-mesh powder;

[0059] Step (3): Soak the powder in step (2) with 15 times the amount of pure water for 7.0 hours, heat and boil for extraction for 2.5 hours, filter, add 5 times the amount of pure water to the filter residue, heat and boil for 1.5 hours, filter, filter the residue Then add 3 times the amount of pure water, heat and boil to extract for 1.0 h, filter, combine the three extracts, filter with a p...

Embodiment 3

[0064] Step (1) Put commercial black garlic cloves or clean black garlic cloves with skins removed, put them into a baking tray, and send them to a drying room with a temperature control of 60°C to dry for 180 minutes. The measured water content is 2%-4 %, take it out, seal it with a food bag, and store it at an ambient temperature below 20°C for later use;

[0065] Step (2): Select high-quality Angelica sinensis 40g, Rehmannia glutinosa 10g, Paeoniae Alba 10g, Ginseng 10g, Pueraria 10g, Rhizoma Chuanxiong 10g, Radix Astragali 10g and wash, dry in microwave, and grind into 50-mesh powder;

[0066] Step (3): Soak the powder in step (2) with 16 times the amount of pure water for 7.0 hours, heat and boil for extraction for 3.0 hours, filter, add 5 times the amount of pure water to the filter residue, heat and boil for 2.0 hours, filter, filter the residue Then add 3 times the amount of pure water, heat and boil for extraction for 1.5 hours, filter, combine the three extracts, fil...

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PUM

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Abstract

The invention provides a preparation method of a composite angelica and black garlic filled chocolate. The filled chocolate has the features of a regular original chocolate. Moreover, a core component formed by extracts of angelica, prepared rehmannia root, peony, ginseng, kudzuvine root, Chuanxiong rhizome, and astragalus, and the black garlic, is added into the chocolate, thus the filled chocolate not only meets the demands of customers for chocolate products, but also reinforces the functionality demand of the chocolate products, therefore the medical efficacies of the effective components are better exerted, and very good physiological regulation and health care function acts on the patients with hypertension, hyperlipemia, hyperglycemia, and high cholesterol, simultaneously the blood viscosity reduction and anti-radiation function is reinforced. The composite angelica and black garlic filled chocolate is a health care type health food with special flavor and wide market prospect.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of compound angelica black garlic sandwich chocolate. Background technique [0002] Chocolate is a healthy and leisure food. With the improvement of people's living standards, more and more consumers choose chocolate products as fashionable gifts and consumer goods. Chocolate is the transliteration of English chocoLate, also known as chocolate, is a special kind of sugary food based on cocoa bean products. It has a delicate and smooth taste, special aroma and high calorific value. Chocolate is different from other candies in that it has a bright brown appearance. Different types of chocolate have different shades of color, and the level of cocoa content is different, and the color of chocolate is different. Common chocolates include brown, white and black chocolate. There are chocolates prepared by various manufacturers using cocoa powder, butter, and sugar as...

Claims

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Application Information

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IPC IPC(8): A23G1/42A23G1/54
Inventor 张志年其他发明人请求不公开姓名
Owner 徐州绿之野生物食品有限公司
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