Health-care chocolate product containing fulvic acid and preparation method thereof

A technology of chocolate and fulvic acid, applied in the field of food processing, to achieve the effect of simple production process and mature technology
CN103828996BInactive Publication Date: 2015-08-26KUNMING UNIV OF SCI & TECH

Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
KUNMING UNIV OF SCI & TECH
Publication Date
2015-08-26
Estimated Expiration
Not applicable · inactive patent
Patent Text Reader

Abstract

The invention discloses a health-care chocolate product containing fulvic acid and a preparation method of the health-care chocolate product. The chocolate product is prepared from following components according to certain weight ratios: cocoa liquid blocks, cocoa butter, skim milk powder, stevioside, honey, fulvic acid, sodium fulvate, laminarin, crataegus pinnatifida bunge powder, black sesame powder and mint oil. The health-care chocolate product containing fulvic acid not only keeps a lot of advantages of traditional chocolate, but also has the effects of lowering blood pressure and blood lipids, adjusting the stomach and intestine, resisting inflammation and cancers, resisting aging and maintaining beauty, enhancing the immunity and the like; furthermore, the health-care chocolate product has rich flavor and novel mouth feel, is suitable for people of all ages, has wide market requirements and is suitable for large-scale production.
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Description

technical field

[0001] The invention relates to the field of food processing, in particular to a health-care chocolate product containing fulvic acid and a preparation method thereof. Background technique

[0002] Chocolate is not only unique in taste, rich in nutrition and has certain health functions, so it is quite popular with most people. In recent years, my country's chocolate production has grown rapidly at a double-digit rate, presenting a huge market development potential. With the continuous development of social economy, the market has put forward the development direction of chocolate towards diversification, functionalization and low sugar. Although there are many types of chocolate products on the market, there are still relatively few chocolates with special flavors and more health functions, and the sweeteners are high in calories, which basically cannot meet the growing demands of people. Therefore, innovation and change are needed , to make it more divers...

Claims

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