Chocolate for reducing blood sugar level and preparation method thereof

A chocolate and hypoglycemic technology, applied in pharmaceutical formulations, medical preparations containing active ingredients, plant raw materials, etc., can solve the problems of single taste, unsatisfactory, single ingredients, etc., and achieve rich nutrition, cost reduction, and high nutritional value. Effect

Inactive Publication Date: 2014-07-09
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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  • Chocolate for reducing blood sugar level and preparation method thereof
  • Chocolate for reducing blood sugar level and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Hypoglycemic chocolate, made of 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 parts of vanillin, 0.5 parts of phospholipids, 1 part core additive.

[0048] The core additives are jujube, psyllium, Chinese yam and sumac in a mass ratio of 5:15:15:5, and the healthy sugar is xylitol.

[0049] Its preparation method comprises the following steps:

[0050] (1) Mixing: Mix cocoa liquid, cocoa butter, healthy sugar, milk powder, and whey powder, stir in a fine grinding tank at 38°C for 5 minutes, add a small amount of phospholipid and continue stirring for 4 minutes to make the mixture evenly, and obtain the primary mixture;

[0051] (2) Fine grinding: finely grind the primary mixture in a fine grinding tank at 38°C for 19 hours; add vanillin and the remaining phospholipids 0.5 hours before discharge; (3) Add core additives: filter the primary mixture afte...

Embodiment 2

[0055] Hypoglycemic chocolate, made of 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, 0.2 parts of core additives.

[0056] The core additives are jujube, psyllium, Chinese yam and sumac in a mass ratio of 15:5:5:15.

[0057] The healthy sugar is a mixture of arabinose and erythritol in a weight ratio of 1:1.

[0058]Its preparation method comprises the following steps:

[0059] (1) Mixing: Mix cocoa liquid, cocoa butter, healthy sugar, milk powder, and whey powder, stir in a fine grinding tank at 40°C for 4 minutes, add a small amount of phospholipid and continue stirring for 5 minutes to make the mixture evenly, and obtain the primary mixture;

[0060] (2) Fine grinding: finely grind the primary mixture in a fine grinding cylinder at 40°C for 16 hours; add vanillin and the remaining phospholipids 0.5 hours be...

Embodiment 3

[0064] Hypoglycemic chocolate, made of 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, 2.0 parts of core additives.

[0065] The core additives are jujube, psyllium, Chinese yam and sumac in a mass ratio of 1:1:1:1.

[0066] The healthy sugar is a combination of xylitol and maltitol in a weight ratio of 1:0.5.

[0067] Its preparation method comprises the following steps:

[0068] (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 phospholipid and continue stirring for 3 minutes to make the mixture evenly, and obtain the primary mixture;

[0069] (2) Fine grinding: finely grind the primary mixture in a fine grinding tank at 35°C for 22 hours; add vanillin and the remaining phospholipids 1 hour before d...

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Abstract

The invention provides chocolate for reducing a blood sugar level. The chocolate is prepared from the following components in parts by weight: 15-17 parts of cocoa mass, 27-28 parts of cocoa butter, 31-33 parts of healthy 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 core additives, wherein the core additives are red dates, semen plantaginis, common yam rhizome and hematoxylon, of which the mass ratio is (5-15):(5-15):(5-15):(5-15). The invention also provides a preparation method of the chocolate for reducing the blood sugar level. The chocolate for reducing the blood sugar level is simple in preparation method, low in cost, high in yield, good in quality, abundant in nutrient and scientific and reasonable in formula.

Description

technical field [0001] The invention belongs to the field of food, in particular to a hypoglycemic chocolate and a preparation method thereof. Background technique [0002] Diabetes is the third major disease that endangers human health in history. Diabetes is not cured, and its complications are extensive and serious. The existing diabetes treatment usually uses chemically synthesized hypoglycemic drugs. Although a certain effect has been obtained, after long-term use, not only the hypoglycemic effect decreases, but the dosage increases and affects the patient's tolerance. At the same time, the patient's kidney burden is increased, which brings more complications. [0003] Chocolate is loved by all ages for its unique flavor and its stress-relieving chemical properties. 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 it is in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/32A23G1/48A61K36/8945A61P3/10
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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