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

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

[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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Abstract

The invention discloses a preparation method of compound ginseng and black ginkgo nut filled chocolate. Besides the characteristics of the conventional primary taste chocolate, ginseng, radix astragali and boxthorn fruit are added in the compound ginseng and black ginkgo nut filled chocolate. The preparation method comprises the following steps: adding the ginseng, radix astragali and boxthorn fruit in the conventional primary taste chocolate, extracting and concentrating to obtain a concentrated liquid material; immerging dried black ginkgo nuts into the concentrated liquid material to prepare core materials; and then mixing melted chocolate with the core materials in a proportion that the content of the core materials are 30%-70% by mass of that of the melted chocolate, coating, forming, cooling and hardening. The compound ginseng and black ginkgo nut filled chocolate not only satisfies the requirement of people on chocolate products but also can strengthen the functional requirement of chocolate products; the physiological adjustment function can be strengthened for people suffering from hyperlipemia and hyperglycemia when the chocolate is eaten; and the compound ginseng and black ginkgo nut filled chocolate has beneficial health effect, and simultaneously has the health effects of improving the memory, delaying the process of decrepitude, resisting oxidation and increasing the immunity.

Description

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

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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