Herb plant anti-hypoxia chocolates

A technology of herbal plants and chocolate, which is applied in food science, food ingredients containing natural extracts, cocoa, etc., can solve the problems of low processing technology level, low awareness of coriander root resources, low added value of products, etc., and achieve richness Variety and form, prevention and alleviation of acute altitude sickness, effect of convenient consumption

Inactive Publication Date: 2016-07-13
四川小叶本草生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] my country's Tibet and other places are very rich in coriander root resources. However, due to many factors such as the low awareness of the people's awareness of coriander root resources and the low level of processing technology in the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A herbal anti-hypoxic chocolate, the composition ratio is in parts by weight: 35 parts of rhodiola extract, 30 parts of coriander root juice, 30 parts of maca powder (or maca extract), 5 parts of black sesame. Stir evenly, use a candy granulator to granulate, and transfer the compressed granules to a container filled with mannitol anti-sticking agent to become small sandwich granules, and send them to a chocolate coating machine to make the chocolate melt in the center confectionery Coating the surface of the granules The surface-coated candy granules are naturally cooled at room temperature of 15-20°C for 15 minutes, then packaged and put into storage to obtain the finished product of the anti-hypoxic chocolate of the present invention.

[0023] Sweeteners: Maltitol, Xylitol, Mannitol as needed.

Embodiment 2

[0025] A herbal anti-hypoxic chocolate, the composition ratio is in parts by weight: 30 parts of rhodiola extract, 35 parts of coriander root juice, 31 parts of maca powder (or maca extract), 4 parts of black sesame. Stir evenly, use a candy granulator to granulate, and transfer the compressed granules to a container filled with mannitol anti-sticking agent to become small sandwich granules, and send them to a chocolate coating machine to make the chocolate melt in the center confectionery Coating the surface of the granules The surface-coated candy granules are naturally cooled at room temperature of 15-20°C for 15 minutes, then packaged and put into storage to obtain the finished product of the anti-hypoxic chocolate of the present invention.

[0026] Sweeteners: Maltitol, Xylitol, Mannitol as needed.

Embodiment 3

[0028] A kind of herbal anti-hypoxic chocolate, the composition ratio is calculated by weight: 30 parts of rhodiola extract, 30 parts of coriander root juice, 38 parts of maca powder (or maca extract), 2 parts of black sesame. Stir evenly, use a candy granulator to granulate, and transfer the compressed granules to a container filled with mannitol anti-sticking agent to become small sandwich granules, and send them to a chocolate coating machine to make the chocolate melt in the center confectionery Coating the surface of the granules The surface-coated candy granules are naturally cooled at room temperature of 15-20°C for 15 minutes, then packaged and put into storage to obtain the finished product of the anti-hypoxic chocolate of the present invention.

[0029] Sweeteners: Maltitol, Xylitol, Mannitol as needed.

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PUM

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Abstract

The invention provides herb plant anti-hypoxia chocolates, belonging to the technical field of processing of functional candies and foods. The herb plant anti-hypoxia chocolates are prepared by finely processing rhodiola rosea, common turnips, maca, black sesames and the like. The herb plant anti-hypoxia chocolates have the advantages that a formula is simple and a preparation process is simple. Special resources of Tibet are effectively utilized, and active ingredients capable of nourishing and increasing oxygen in the raw materials are kept to the greatest extent; inherent flavors of the rhodiola rosea, the common turnips and the maca are weakened; the herb plant anti-hypoxia chocolates are suitable for people of all ages and have the characteristics of good portability, convenience for eating and the like; the herb plant anti-hypoxia chocolates also have remarkable effects of resisting hypoxia and resisting fatigues, and are an anti-hypoxia functional food which has Tibet resource features and can be used for preventing, treating and alleviating acute high-altitude reaction; and the herb plant anti-hypoxia chocolates can be used for competitions of high-level athletes and can also provide special and effective body function enhancement nutrients for outdoor, mountain-climbing, traveling and oxygen-poor people.

Description

technical field [0001] The invention belongs to the technical field of functional confectionary food processing, and in particular relates to a herbal anti-hypoxic chocolate. Background technique [0002] Functional health candies have already entered the market and have been favored by knowledgeable people. Most of the anti-hypoxic plants used in this application are grown in ethnic minority areas, especially those commonly used by people in Tibetan areas with the same origin of medicine and food. Most of them have Anti-brain hypoxia, anti-fatigue, clearing lung and relieving cough, removing blood stasis and reducing swelling, antipyretic and fever, nourishing vitality and other effects. It is most suitable for people who are relieved of altitude sickness. [0003] Rhodiola is a herbaceous or subshrub plant of the genus Rhodiola (Rhodiola L.) in the Sedum family. It was also used as a nourishing and strong medicine in ancient times. "Shen Nong's Materia Medica", "Four Pha...

Claims

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Application Information

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IPC IPC(8): A23G1/48A23G1/40A23G1/54
CPCA23G1/40A23G1/48A23G1/54A23V2002/00A23V2200/30A23V2250/21
Inventor 包塔娜孙波
Owner 四川小叶本草生物科技有限公司
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