Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Blood-enriching tea polysaccharide chocolate and preparation method thereof

A tea polysaccharide and chocolate technology, applied in the field of food processing, can solve the problems of easy blooming, high oil, high sugar in chocolate, etc., and achieve the effects of promoting digestion and absorption, accelerating metabolic reactions, and decomposing fat

Inactive Publication Date: 2016-10-12
安徽省甘滋罗生物科技股份有限公司
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, chocolate is high in sugar and oil, so it is easy to frost and bloom, which is the most troublesome problem in the chocolate industry, and it is also a worldwide problem that has not been completely solved so far.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] A blood-enriching tea polysaccharide chocolate is made from the following raw materials in parts by weight (kg):

[0015] Cocoa Butter 200, Cocoa Slurry 350, Milk Powder 130, Sugar Powder 430, Lecithin 4, Hawthorn Pulp 20, Corn Kernel 12, Melon Wilt Seed 7, Millipeda vine 2, Safflower 1, Angelica 3, Ginseng Leaf 2, Tea 10. Enzyme 1.

[0016] The preparation method of the blood-enriching tea polysaccharide chocolate comprises the following steps:

[0017] (1) Decoct the leaves of Spatholobus Spatholobus, safflower, angelica, and ginseng with 5 times the water for 40 minutes, filter to remove residue, and spray-dry the obtained filtrate to make powder;

[0018] (2) Shell the Trichosanthes seeds, fry them, and grind them to get the Trichosanthes seeds powder; mix the hawthorn pulp and corn kernels, steam them over high heat, take them out, dry them, crush them, and mix them evenly with the Trichosanthes seeds powder ;

[0019] (3) Add double the amount of water to the t...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a blood-enriching tea polysaccharide chocolate which is prepared from, by weight, 200-210 parts of cocoa butter, 350-360 parts of cocoa paste, 130-140 parts of milk powder, 430 parts of saccharose powder, 4-5 parts of lecithin, 20-22 parts of hawthorn fruit pulp, 12-13 parts of corn kernels, 7-9 parts of fructus trichosanthis seeds, 2-3 parts of caulis spatholobi, 1-2 parts of safflower carthamus, 3-4 parts of angelica sinensis, 2-3 parts of ginseng leaves, 10-11 parts of tea leaves and 1-2 parts of ferment. The tea leaves are added into the raw materials, and the contained polysaccharide has high-content mannose and the like, can easily interact with a polar group in chocolate paste to form a complex network structure so as to block lipid migration; meanwhile, the tea leaves are treated at high pressure, the polar group of contained tea protein is exposed to interact with the polar group in the chocolate paste, protein is adsorbed to the emulsification interface of paste to block micro movement of lipid molecules, and therefore the good frost-resisting effect is achieved. In addition, the blood-enriching tea polysaccharide chocolate can enrich blood.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a blood-enriching tea polysaccharide chocolate and a preparation method thereof. Background technique [0002] Chocolate has the characteristics of being crisp and melting in the mouth, delicate and lubricated, not greasy and not sticky, and is a kind of sweet food that is loved by people. However, chocolate is high in sugar and oil, so it is very easy to frost and bloom, which is the most troublesome problem in the chocolate industry, and it is also a worldwide problem that has not been completely solved so far. According to statistics, blooming accounts for about 60% to 85% of the many quality problems of chocolate. At present, it is generally suppressed by chemical synthetic additives, and its effect is not ideal, and people are worried that it will pose a safety hazard to health, so its application is limited to a certain extent. Therefore, it is urgent to find a nut...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/40A23G1/46A23G1/48A23G1/32
CPCA23G1/32A23G1/40A23G1/46A23G1/48A23V2002/00A23V2200/30
Inventor 许明发
Owner 安徽省甘滋罗生物科技股份有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com