Preparation method of compound ginseng and black ginkgo nut filled chocolate
A technology of sandwich chocolate and ginkgo, which is applied in the field of food processing, can solve the problems of restricting adaptability to the crowd and sales volume, rising blood sugar, and high sugar content of chocolate, and achieve the effects of enhancing physiological regulation function, enhancing anti-immune ability, and increasing content
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Embodiment 1
[0046] 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;
[0047] Step (2): Select 50g of high-quality ginseng, 50g of astragalus, and 50g of medlar, wash them, dry them in microwave, and crush them into 50-mesh powder;
[0048] 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 fine fi...
Embodiment 2
[0053] 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;
[0054] Step (2): Select 25g of high-quality ginseng, 25g of astragalus, and 25g of medlar, wash them, dry them in microwave, and crush them into 60-mesh powder;
[0055] 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 fine fi...
Embodiment 3
[0060] 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;
[0061] Step (2): Select 50g of high-quality ginseng, 25g of astragalus, and 25g of medlar, wash them, dry them in microwave, and crush them into 60-mesh powder;
[0062] 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 fine fi...
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