Preparation method of composite allium macrostemon black gingko nutlet filled chocolate

A technology of sandwich chocolate and ginkgo, which is applied in the field of food processing, can solve the problems of restricting the population and sales volume, chocolate blood sugar rise, high sugar content, etc., achieve good physiological regulation and health care, inhibit blood sugar rise, and improve metabolism The effect of the 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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Step (1): Put the fermented black ginkgo nuts with a water content of 45-55% into a baking tray, send them to a temperature-controlled drying room at 70°C for 300 minutes, measure the water content at 2%-3%, take them out, and use Sealed food bags, stored at an ambient temperature below 4-6°C for later use;

[0045] Step (2): Select 50g of high-quality Allium scallions, 50g of angelica, and 50g of salvia miltiorrhiza, wash them, dry them in microwave, and crush them into 50-mesh powder;

[0046] 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 2.0h, filter, combine the three extracts, filter with diatomaceous earth filter and asbestos filter respectively, make the filtrate clear and transpare...

Embodiment 2

[0051] Step (1): Put the fermented black ginkgo nuts with a water content of 45-55% into a baking tray, send them to a temperature-controlled drying room at 80°C for 150 minutes, measure the water content at 2%-3%, take them out, and use Sealed food bags, stored at an ambient temperature below 4-6°C for later use;

[0052] Step (2): Select 25g of high-quality Allium scallions, 25g of angelica, and 25g of salvia miltiorrhiza, wash them, dry them in microwave, and crush them into 60-mesh powder;

[0053] 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 1.0h, filter, combine the three extracts, filter with diatomaceous earth filter and asbestos filter respectively, make the filtrate clear and transpare...

Embodiment 3

[0058] Step (1): Put the fermented black ginkgo nuts with a water content of 45-55% into a baking tray, send them to a temperature-controlled drying room at 75°C for 260 minutes, measure the water content at 2%-3%, take them out, and use Sealed food bags, stored at an ambient temperature below 4-6°C for later use;

[0059] Step (2): Select 50g of high-quality Allium scallions, 25g of angelica, and 25g of salvia miltiorrhiza, wash them, dry them in microwave, and crush them into 60-mesh powder;

[0060] 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 to extract for 1.5h, filter, combine the three extracts, filter with diatomaceous earth filter and asbestos filter respectively, make the filtrate clear and transpare...

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PUM

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Abstract

The invention discloses a preparation method of composite allium macrostemon black gingko nutlet filled chocolate. In addition to the characteristics of ordinary chocolate of original taste, the filled chocolate is prepared by adding the allium macrostemon, Angelica sinensis and red-rooted salvia root, extracting, concentrating so as to obtain the concentrated liquid, and immersing dried black gingko nutlet to make the core ingredients, furthermore spreading, shaping, cooling and hardening the smelted chocolate and the core materials in a ratio that 30-70% of core materials are provided. Both the requirements of people on chocolate products can be met, and the functional requirements on chocolate products can be enhanced; the physiological accommodation functions of chocolates eaten by people having atherosclerosis, coronary disease and hyperlipemia diseases are enhanced, and the beneficial health-care effects are achieved; and meanwhile, the chocolate has the health-care effects of microcirculation improvement, antioxidation, hypoxia resistance and aging prevention.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of compound scallion black ginkgo nut 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 suga...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/48A23G1/54
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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