Eight-black-ingredient chocolates and preparation method thereof
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of chocolate and eight treasures, applied in the field of food processing, to achieve the effect of scavenging free radicals, good taste, and inhibiting the growth of cancer cells
Active Publication Date: 2014-03-05
WUHAN PUZETIAN FOOD
View PDF5 Cites 1 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
In addition to this patented product, there is no dark eight-treasure chocolate product identical to this patent on the market
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Image
Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
Smart Image
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0030] A black eight treasure crisp in dark eight treasure chocolate, which is made of the mass fraction of the following raw materials:
[0031]
[0032] A preparation method of dark eight-treasure chocolate, the steps are:
[0033] (1) Preparation of black eight treasure chips: mix black sesame powder, black bean powder, black fungus powder, black corn flour, black millet flour, black rice flour, black wheat flour, and brown sugar to obtain a mixture, and then add the same amount of mixture of water, the rotating speed is 30rpm and stirred for 15 or 16 or 17 or 18 or 19 or 20min. The uniformly stirred slurry is input into the drum scraper dryer to be dried into flakes, the temperature is controlled at 120 or 125 or 130 or 135 or 145 or 150 °C, and the spiral disc is rotated at a slow speed of 10 rpm and crushed into black eight treasures. piece.
[0034] (2) Cocoa butter melting: heat 17 or 18 or 19 or 20 or 21 or 22 parts by weight of cocoa butter to 45 or 47 or 49 or ...
Embodiment 15
[0045] A black eight treasure crisp in dark eight treasure chocolate, which is made of the mass fraction of the following raw materials:
[0046]
[0047] A preparation method of dark eight-treasure chocolate, the steps are:
[0048] (1) Preparation of black eight treasure chips: mix black sesame powder, black bean powder, black fungus powder, black corn flour, black millet flour, black rice flour, black wheat flour and brown sugar in a certain proportion, add the same amount of water as the mixture, Stir at 30 rpm for 18 min. The uniformly stirred slurry is input into a drum scraper dryer (temperature is 140°C) to be dried into thin slices, and the spiral disc is rotated at a slow speed of 15 rpm to be crushed into black eight-treasure chips.
[0049] (2) Melting of cocoa butter: heating 19 parts by weight of cocoa butter to 55°C to melt it.
[0050] (3) Mixing: Pour 81 parts by weight of black eight-treasure chips into the melted cocoa butter, and mix for 5 minutes at a...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses eight-black-ingredient chocolates and a preparation method of the eight-black-ingredient chocolates. The chocolates are prepared from raw materials including black sesame powder, black bean powder, black fungus powder, black corn powder, black millet powder, black rice powder, black wheat powder and black sugar in a certain ratio. The preparation method comprises the following steps: (1) mixing the raw materials, adding water, stirring, inputting uniformly stirred pulp into a rolling scratch board drier for drying to form slices, and smashing to form eight-black-ingredient crisp chips; (2) heating and melting cocoa butter; (3) pouring the eight-black-ingredient crisp chips into molten cocoa butter, and mixing the eight-black-ingredient crisp chips with the molten cocoa butter; (4) moulding mixed eight-black-ingredient chocolate pulp; (5) cooling for hardening; (6) stripping off hardened eight-black-ingredient chocolates from moulds; (7) packaging. The eight-black-ingredient chocolates are reasonable in formula and rich in nutrition, can supplement energy and various trace elements such as vitamins and minerals necessary for a human body, and achieve the effects of blackening hairs, tonifying vital energy, nourishing the kidney and the like.
Description
technical field [0001] The invention belongs to the technical field of food processing, and more specifically relates to a dark eight-treasure chocolate and a preparation method of the dark eight-treasure chocolate. Background technique [0002] Chocolate is a sweet food made from cocoa mass and cocoa butter. Chocolate products are solid foods made from cocoa products (cocoa butter, cocoa liquor or cocoa powder) and other foods in a certain proportion. Chocolate and chocolate products The existing products include: dark chocolate, white chocolate, milk chocolate, mint chocolate, liqueur chocolate, nut chocolate, fresh fruit chocolate, mixed chocolate, chocolate with flowers, cartoon chocolate, etc. Except this patented product, there is also no dark eight-treasure chocolate product identical with this patent on the market. Contents of the invention [0003] The object of the present invention is to provide a kind of dark eight-treasure chocolate product, the formula is r...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more