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
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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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