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Preparation method of composite notoginseng and black garlic filled chocolate

A sandwich chocolate and compound panax notoginseng technology, which is applied in the field of food processing, can solve problems such as sweet and greasy taste of chocolate, restriction of adaptable population and sales volume, increase of chocolate blood sugar, etc., to enhance physiological regulation function, enhance human immunity, and resist fatigue Improved effect

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

[0045]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;

[0046] Step (2): Select high-quality notoginseng 40g, astragalus 30g, kudzu root 30g, medlar 20g, sealwort 30g, salvia miltiorrhiza 20g, rose thorn fruit 30g and wash, dry in microwave, and crush into 40 mesh powder;

[0047] 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 extracts, filter with a plate and f...

Embodiment 2

[0052] 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;

[0053] Step (2): Select high-quality Panax notoginseng 20g, Astragalus membranaceus 10g, Pueraria radix 10g, Lycium barbarum 10g, Polygonatum 10g, Salvia miltiorrhiza 10g, Rose thorn fruit 10g, wash them, microwave dry, and grind them into 60-mesh powder;

[0054] 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 ex...

Embodiment 3

[0059] 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;

[0060] Step (2): Select high-quality notoginseng 40g, astragalus 10g, kudzu root 10g, medlar fruit 10g, sealwort 10g, salvia miltiorrhiza 10g, thorn rose fruit 10g and wash, dry in microwave, and crush into 50 mesh powder;

[0061] 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, filter with a ...

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Abstract

The invention provides a preparation method of a composite notoginseng and black garlic filled chocolate. The filled chocolate has the features of a regular original chocolate. Moreover, a core component formed by extracts of notoginseng, astragalus root, kudzu root, medlar, rhizoma polygonati, red sage root, and rose hip, 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 immunity reinforcement, anti-aging, appetite promotion and sleep improvement effects are exerted. The composite notoginseng and black garlic filled chocolate is the nourishing health care and anti-aging beneficial product suitable for the weak and sickly middle and aged patients. The composite notoginseng 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 notoginseng 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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
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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