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Blood-pressure-lowering chocolate and preparation method thereof

A chocolate and blood pressure-lowering technology, applied in the food field, can solve problems such as single function, single taste, and unsatisfaction, and achieve the effects of rich nutrition, easy concentration, and prevention of accumulation

Inactive Publication Date: 2014-07-02
MASHI MANOR NANJING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, chocolate products currently on the market are usually made of cocoa as the main raw material, with single ingredients, single taste, and single function, which cannot meet people's needs.

Method used

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  • Blood-pressure-lowering chocolate and preparation method thereof
  • Blood-pressure-lowering chocolate and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Blood pressure lowering chocolate is made from the following components by weight: 16 parts of cocoa mass, 28 parts of cocoa butter, 32 parts of healthy sugar, 18 parts of milk powder, 7 parts of whey powder, 0.05 part of vanillin, 0.5 part of phospholipid, 1 core additive.

[0048] The core additive is Radix Radix, Houttuynia cordata, Scutellaria chinensis, Angelica Radix with a mass ratio of 5:1:20:5, and the healthy sugar is xylitol.

[0049] Its preparation method comprises the following steps:

[0050] (1) Mixing: Mix cocoa liquor, cocoa butter, healthy sugar, milk powder, and whey powder, stir for 5 minutes at 38°C in a fine grinding tank, add a small amount of phospholipids and continue to stir for 4 minutes to make the mixing uniform, and get the initial mixture;

[0051] (2) Fine grinding: finely grind the initial mixture in a fine grinding cylinder at 38°C for 19 hours; add vanillin and the remaining phospholipids 0.5 hours before discharging;

[0052] (3) A...

Embodiment 2

[0056] Blood pressure lowering chocolate is made from the following components by weight: 15 parts of cocoa mass, 27 parts of cocoa butter, 31 parts of healthy sugar, 17 parts of milk powder, 7 parts of whey powder, 0.04 parts of vanillin, 0.4 parts of phospholipids, Core additive 0.2 parts.

[0057] The core additive is Radix Radix, Houttuynia cordata, Scutellaria chinensis and Angelica dahurica in a mass ratio of 15:3:10:15.

[0058] The healthy sugar is a mixture of arabinose and erythritol in a weight ratio of 1:1.

[0059] Its preparation method comprises the following steps:

[0060] (1) Mixing: Mix cocoa liquor, cocoa butter, healthy sugar, milk powder, and whey powder, and stir at 40°C for 4 minutes in a fine grinding tank. Add a small amount of phospholipid and continue to stir for 5 minutes to make the mixing uniform to obtain a primary mixture;

[0061] (2) Fine grinding: finely grind the initial mixture in a fine grinding tank at 40°C for 16 hours; add vanillin and...

Embodiment 3

[0066] Blood pressure lowering chocolate is made from the following components by weight: 17 parts of cocoa mass, 28 parts of cocoa butter, 33 parts of healthy sugar, 19 parts of milk powder, 8 parts of whey powder, 0.05 parts of vanillin, 0.6 parts of phospholipids, Core Additives 2.0 phr.

[0067] The core additives are Radix Radix, Houttuynia cordata, Scutellaria chinensis and Angelica dahurica in a mass ratio of 10:2:15:10.

[0068] The healthy sugar is a combination of xylitol and maltitol in a weight ratio of 1:0.5.

[0069] Its preparation method comprises the following steps:

[0070] (1) Mixing: Mix cocoa liquor, cocoa butter, healthy sugar, milk powder, and whey powder, stir in a fine grinding tank at 35°C for 6 minutes, add a small amount of phospholipids and continue to stir for 3 minutes to make the mixing uniform to obtain a primary mixture;

[0071] (2) Fine grinding: finely grind the initial mixture in a fine grinding cylinder at 35°C for 22 hours; add vanill...

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Abstract

The invention provides blood-pressure-lowering chocolate. The blood-pressure-lowering chocolate is prepared from following components: 15-17 parts of cocoa liquid blocks, 27-28 parts of cocoa butter, 31-33 parts of health sugar, 17-19 parts of milk powder, 7-8 parts of whey powder, 0.04-0.05 part of vanillin, 0.4-0.6 part of phospholipid and 0.2-2.0 parts of a core additive; the core additive is composed of semen raphani, houttuynia cordata, caulis spatholobi and angelica dahurica in a mass ratio of (5-15) to (5-15) to (5-15) to (5-15). The invention further provides a preparation method of the blood-pressure-lowering chocolate. The blood-pressure-lowering chocolate is simple in preparation method, low in cost, high in yield, good in quality, abundant in nutrition and scientific and reasonable in formula.

Description

technical field [0001] The invention belongs to the field of food, in particular to a blood pressure-lowering chocolate and a preparation method thereof. Background technique [0002] With the changes in people's eating habits and living habits, hypertension has gradually become a common disease. The adjuvant treatment of hypertension is usually drug adjuvant therapy, and antihypertensive drugs must be taken every day. Long-term use will not only bring greater harm to the liver The burden will also make the patient feel bored. At the same time, once the patient forgets to take the medicine, the blood pressure will rise rapidly. [0003] Chocolate has a unique flavor, suitable for all ages, and is loved by the public, and its chemical composition can reduce stress. With the improvement of people's living standards, the requirements for the taste and nutritional value of food are getting higher and higher, especially for snack foods such as chocolate, whether in terms of colo...

Claims

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Application Information

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IPC IPC(8): A23G1/48A23G1/32A61K36/78A61P9/12
Inventor 鲍锦祥金祥旺江华高怀林宋香银叶红伟孙凤胡彩云
Owner MASHI MANOR NANJING FOOD
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