Preparation method of compound filled chocolates of sea-buckthorn and black ginkgo nutlet

A technology for sandwiching chocolate and compound sea buckthorn, which is applied in the field of food processing, can solve the problems of restricting the adaptable population and sales volume, increasing blood sugar and high sugar content of chocolate, achieving good physiological regulation and health care effects, inhibiting blood sugar increase, and improving Effects on metabolic function

Inactive Publication Date: 2012-12-26
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 Packed in food bags and stored in an ambient temperature below 4-6°C for later use;

[0045] Step (2): Select 50g of high-quality seabuckthorn, 50g of hawthorn, and 50g of Chuanxiong, 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...

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 seabuckthorn, 25g of hawthorn, and 25g of Chuanxiong, 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 seabuckthorn, 25g of hawthorn, and 25g of Chuanxiong, wash them, dry them in microwave, and grind 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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PUM

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Abstract

The invention discloses a preparation method of compound filled chocolates of sea-buckthorn and black ginkgo nutlet. The filled chocolates have the characteristica of general original taste chocolate. The preparation method comprises the steps of extracting sea-buckthorn, hawthorn and rhizoma ligustici wallichii and concentrating to obtain concentrated solution, immersing dried black ginkgo nutlet to prepare core material component, and then coating the molten chocolate on core material, according to the core material content of 30-70%, molding, cooling and hardening. The compound filled chocolates can meet the requirements of people on chocolate products, enhance the function requirements of the chocolate products, enhance physiological regulation function of people suffering from arteriosclerosis and hyperlipidaemia while eating edible chocolate, play beneficial health-care effect, and have the health-care efficacies of assisting digestion, protecting liver, promoting qi circulation and relieving pain, resisting oxidation, beautifying and protecting skin and enhancing immunity.

Description

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

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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