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Lotus root, rhizoma dioscoreae and pueraria lobata chocolate and preparation method

The technology of chocolate and yam kudzu is applied in the field of food processing to achieve the effects of improving the value of nourishing and health care, good taste and preventing cardiovascular diseases.

Active Publication Date: 2015-01-07
WUHAN PUZETIAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition to this patent product, there is no lotus root yam kudzu root chocolate product identical to this patent on the market

Method used

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  • Lotus root, rhizoma dioscoreae and pueraria lobata chocolate and preparation method
  • Lotus root, rhizoma dioscoreae and pueraria lobata chocolate and preparation method
  • Lotus root, rhizoma dioscoreae and pueraria lobata chocolate and preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of lotus root yam kudzu root crisp slice in lotus root yam kudzu root chocolate, which is made of the mass fraction of the following raw materials:

[0031]

[0032] A kind of preparation method of lotus root yam kudzu root chocolate, its steps are:

[0033] (1) Preparation of lotus root and yam kudzu root chips: mix lotus root powder, yam powder, kudzu root powder, wheat flour, and white sugar in a certain proportion to obtain a mixture, then add the same amount of water as the mixture, and stir at 30rpm for 15 or 16 Or 17 or 18 or 19 or 20min. Stir for 15min at a speed of 30rpm, input the uniformly stirred slurry into a drum scraper dryer and dry it into flakes. Rotate slowly and pour into crispy slices of lotus root, yam and kudzu root.

[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 46 or 47 or 48 or 49 or 51 or 52 or 54 or 55°C to melt it. 17 or 18 or 19 or 20 or 21 or 22 parts by weight...

Embodiment 15

[0045] A kind of lotus root yam kudzu root crisp slice in lotus root yam kudzu root chocolate, which is made of the mass fraction of the following raw materials:

[0046]

[0047] A kind of preparation method of lotus root yam kudzu root chocolate, its steps are:

[0048] (1) Preparation of lotus root and yam kudzu root chips: mix lotus root powder, yam powder, kudzu root powder, wheat flour, and white sugar in a certain proportion, add the same amount of water as the mixture, and stir for 18 minutes at a speed of 30 rpm. The uniformly stirred slurry is input into a drum scraper dryer (at a temperature of 140° C.) to be dried into thin slices, and then rotated at a slow speed by a spiral disc at a speed of 15 rpm to be crushed into lotus root yam kudzu root chips.

[0049] (2) Cocoa butter melting: 21 parts by weight of cocoa butter was heated to 55° C. to melt.

[0050] (3) Mixing: Pour 79 parts by weight of lotus root, yam, and kudzu root chips into the melted cocoa butt...

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PUM

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Abstract

The invention discloses a lotus root, rhizoma dioscoreae and pueraria lobata chocolate and a preparation method. The lotus root, rhizoma dioscoreae and pueraria lobata chocolate comprises lotus root powder, rhizoma dioscoreae powder, pueraria lobata powder, wheatmeal, white granulated sugar and other raw materials at a certain percentage. The preparation method comprises the following steps: (1) mixing the raw materials at a certain ratio, adding water, agitating, inputting the uniformly agitated size into a rolling scratch board drier to dry into slices, and rotating and mashing at a slow speed to obtain lotus root, rhizoma dioscoreae and pueraria lobata crisp chips; (2) heating and melting cocoa butter; (3) adding the lotus root, rhizoma dioscoreae and pueraria lobata crisp chips to the melted cocoa butter, and mixing; (4) moulding the mixed lotus root, rhizoma dioscoreae and pueraria lobata chocolate size; (5) cooling and hardening; (6) releasing the hardened lotus root, rhizoma dioscoreae and pueraria lobata chocolate from a mould; and (7) metering and packing the lotus root, rhizoma dioscoreae and pueraria lobata chocolate. The lotus root, rhizoma dioscoreae and pueraria lobata chocolate is rational in a formula and convenient in operation, has the effects of fighting free radicals, resisting oxidation, resisting aging, resisting tumor, strengthening spleen and replenishing stomach, aiding digestion, nourishing kidney and boosting essence, replenishing lung and relieving cough, lowering blood sugar and preventing cardiovascular disease.

Description

technical field [0001] The invention belongs to the technical field of food processing, and more specifically relates to a lotus root yam kudzu root chocolate and a preparation method of lotus root yam kudzu root 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 patent product, also do not have the lotus root yam Pueraria root 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 chocolate with lotus root, yam and k...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G1/48
Inventor 杨红鸽
Owner WUHAN PUZETIAN FOOD
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