Preparation method of compound poria cocos and black garlic filled chocolate

A sandwich chocolate and black garlic technology, applied in the field of food processing, can solve the problems of high blood sugar, sweet and greasy chocolate taste, high calories, etc., achieve the effect of lowering blood sugar and enhancing the 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

[0047] 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;

[0048] Step (2): Select 40g of high-quality Poria cocos, 20g of Alisma, 30g of ganoderma lucidum, 30g of angelica, 30g of ginseng, 20g of jujube seed, and 30g of astragalus, wash them, dry them in microwave, and grind them into 40-mesh powder;

[0049] 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 extract...

Embodiment 2

[0054] 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;

[0055] Step (2): Select 20g of high-quality Poria cocos, 10g of Alisma, 10g of ganoderma lucidum, 10g of angelica, 10g of ginseng, 10g of jujube seed, and 10g of astragalus, wash them, dry them in microwave, and grind them into 60-mesh powder;

[0056] 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, filt...

Embodiment 3

[0061] 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;

[0062] Step (2): Select 40g of high-quality Poria cocos, 10g of Alisma, 10g of ganoderma lucidum, 10g of angelica, 10g of ginseng, 10g of jujube seed, and 10g of astragalus, wash them, dry them in microwave, and grind them into 50-mesh powder;

[0063] 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 ext...

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PUM

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Abstract

The invention discloses a preparation method of a compound poria cocos and black garlic filled chocolate. The filled chocolate not only has the characteristics of a regular original taste chocolate and is also added with a core material component formed by the components of poria cocos, rhizoma alismatis, lucid ganoderma, angelica sinensis, ginseng, spina date seed and astragalus mongholicus which are extracted, and black garlic, so that the requirements of people on a chocolate product are met and the functional requirements of the chocolate product are added; an officinal effect of effective components can be well expressed so as to have very good physiological accommodation and health care functions to people with hypertension, hyperlipemia, hyperlipidemia and hypercholesterolemia; and meanwhile, the compound poria cocos and black garlic filled chocolate also has very good diuresis and blood sugar reducing effects and the effects of replenishing qi, enriching blood and calming nerves, and has the relatively good auxiliary effect on diabetes mellitus patients, and insomnia and dreamful sleep patients, so that the compound poria cocos and black garlic filled chocolate is a type of health-care healthy food with a special flavor, and has a wide market prospect.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of compound Poria cocos 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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