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Preparation method of composite purslane and black gingko centre filled chocolate

A technology for sandwiching chocolate and purslane black, which is applied in the field of food processing, can solve the problems of limited adaptation to the population and sales volume, increased blood sugar and high sugar content in chocolate, and achieves enhanced physiological regulation function, enhanced immunity, and improved The effect of content

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 purslane, 50g of mulberry leaves, and 50g of sealwort, 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 transparent, and then...

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 purslane, 25g of mulberry leaves, and 25g of sealwort, 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 transparent, and then ...

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 purslane, 25g of mulberry leaves, and 25g of sealwort, 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 transparent, and then...

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Abstract

The invention provides a preparation method of a composite purslane and black gingko centre filled chocolate. The filled chocolate has the features of a regular original chocolate. Moreover, a core component is formed by extracting and concentrating the purslane, mulberry leaves, and rhizoma polygonati to obtain a concentrated liquid material and then immersing the dry black gingko centre in the concentrated liquid material, and the molten chocolate and the core component with a content of 30-70 wt%, are processed by coating, shaping, cooling and hardening, so as to produce the finished products. The filled chocolate not only meets the demands of customers for chocolate products, but also reinforces the functionality demand of the chocolate products, and the physiological regulation is reinforced when the patients with arteriosclerosis, hyperlipemia, and hyperglycemia eat the chocolates, and the beneficial health care effect is exerted, and simultaneously the memory improvement, immunity reinforcement, anti-aging, and oxidation resistance health care efficacies are obtained. The composite purslane, black gingko centre filled chocolate is a health care type health food with special flavor.

Description

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