Chocolate liquor or product containing ergosterol extract and preparation method thereof

A chocolate pulp and ergosterol technology, applied in food ingredients containing natural extracts, food science, food ingredients, etc., to improve blood circulation and cardiovascular health, alleviate health risks, and reduce the risk of thrombosis

Active Publication Date: 2016-04-27
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are no reports in the literature on chocolate products that use ergosterol, seaweed, natto,

Method used

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  • Chocolate liquor or product containing ergosterol extract and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0021] Example 1

[0022] Recipe: 20% chocolate, 10% skimmed milk powder, 2% lecithin, 1% sucralose, 22% laver superfine powder, 5% konjac superfine powder, 10% natto superfine powder, 25% strawberry freeze-dried superfine powder, 5% % Ergosterol Extract.

[0023] Preparation Process:

[0024] (1) Take 50kg shiitake mushrooms and undergo ultrafine grinding treatment, the crushed particle size is 15μm, add edible alcohol to a material-to-liquid ratio of 1:5, soak for 8 hours, and perform ultrasonic treatment for the first time. The ultrasonic frequency is 50kHz, the ultrasonic power is 300W, and the ultrasonic time is 7min, after the liquid slag is separated, the mushroom residue is added with edible alcohol with a material-to-liquid ratio of 1:3, soaked for 3 hours, and then ultrasonically treated for the second time, with an ultrasonic frequency of 70Hz, an ultrasonic power of 400W, and an ultrasonic time of 8min. Concentrate by rotary evaporation, wash the concentrate with...

Example Embodiment

[0028] Example 2

[0029] Formula: 45% chocolate, 7% skimmed milk powder, 1.5% lecithin, 0.8% sucralose, 18% laver superfine powder, 5.7% konjac superfine powder, 13% natto superfine powder, 5% strawberry freeze-dried superfine powder, 4 % Ergosterol Extract.

[0030] Preparation Process:

[0031](1) Take 50kg of shiitake mushroom stalks and undergo ultrafine grinding treatment, the crushed particle size is 17μm, add edible alcohol to a material-liquid ratio of 1:6, soak for 7 hours, and perform the first ultrasonic treatment with an ultrasonic frequency of 80kHz and an ultrasonic power of 400W. Time 6min, after liquid slag separation, mushroom slag plus edible alcohol material-liquid ratio is 1:4, soak for 2.5 hours, the second ultrasonic treatment, ultrasonic frequency 100Hz, ultrasonic power 450W, ultrasonic time 10min, combine the two extracts , concentrated by rotary evaporation, and the concentrated solution was washed with deionization, and vacuum-dried to obtain ergo...

Example Embodiment

[0035] Example 3

[0036] Formula: 46.7% chocolate, 3% skimmed milk powder, 0.7% lecithin, 0.6% sucralose, 25% superfine seaweed powder, 8% superfine konjac powder, 5% superfine natto powder, 9% strawberry freeze-dried superfine powder, 2 % Ergosterol Extract.

[0037] Preparation Process:

[0038] (1) Take 50kg of shiitake mushrooms and go through superfine crushing treatment, the crushed particle size is 15μm, add edible alcohol with a material-to-liquid ratio of 1:5.5, soak for 6 hours, and perform the first ultrasonic treatment with an ultrasonic frequency of 140kHz and an ultrasonic power of 500W , ultrasonic time 5min, after liquid slag separation, mushroom slag plus edible alcohol material-liquid ratio is 1:4.5, soak for 2 hours, ultrasonic treatment for the second time, ultrasonic frequency 50Hz, ultrasonic power 250W, ultrasonic time 6min, combined twice The extract was concentrated by rotary evaporation, and the concentrated solution was washed with deionization an...

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Abstract

The invention provides chocolate liquor or product containing ergosterol extract and a preparation method thereof, and belongs to the technical field of comprehensive utilization and processing of agricultural products. The preparation method comprises the following steps of firstly extracting ergosterol from shii-take mushroom-like substances; cooking konjak and porphyra by applying high-temperature short-time steam blanching, and conducting superfine grinding treatment; treating natto and strawberries by means of freeze-drying, and conducting superfine grinding treatment; then, melting chocolate, and adding the materials into the molten chocolate according to a certain sequence and proportion, conducting uniform stirring and low-frequency ultrasonic treatment to prepare chocolate liquor or a product applied to filling, coating or mounting patterns and the like. According to the chocolate liquor or product, the chocolate preparation process is improved, the chocolate liquor quality is improved, nutrition absorption of a human body is benefited, and the taste of the chocolate liquor or product is smooth.

Description

technical field [0001] The invention belongs to the technical field of comprehensive utilization and processing of agricultural products, and relates to extracting ergosterol from shiitake mushrooms and their by-products to prepare a chocolate slurry or product for enhancing human immunity and a preparation method thereof. Background technique [0002] With the continuous improvement of people's living standards, chocolate, as a nutritious and high-energy consumer product, is more and more accepted by consumers. With an annual growth rate of 15%, the chocolate industry has become a fast-growing industry in my country's food industry. However, in recent years, global cocoa production has continued to decline, resulting in a shortage of high-quality chocolate. At present, some products with high cocoa content in commercially available chocolate in my country have good health effects, but the price is relatively high. Most chocolate products not only contain higher fat (cocoa ...

Claims

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Application Information

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IPC IPC(8): A23G1/48A23G1/46A23G1/40
CPCA23G1/40A23G1/46A23G1/48A23V2002/00A23V2200/14A23V2200/16A23V2200/328A23V2200/326A23V2200/324A23V2250/21
Inventor 史德芳高虹程薇范秀芝陈丽冰郭鹏陈明利杨德薛淑静金玮玲吴文锦李露汪兰乔宇
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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