Chocolate with effect of improving immunity and preparation method thereof

A technology of chocolate and immunity, which is applied to the functions of food ingredients, food ingredients containing natural extracts, cocoa, etc. It can solve problems such as insufficient nutrition, lack of health care for the body, and reduce the taste of chocolate, so as to improve the body's immunity force, easy chewing, and reduced production costs

Inactive Publication Date: 2016-10-12
王虎
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Although the above-mentioned scheme reduces the fat content, it also reduces the mouthfeel of the choco

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A chocolate that can improve immunity, adding 0.01% of tea polyphenols, 0.01% of aloe extract, 0.01% of salidroside, 0.01% of biologically active peptides, and 0.01% of active Calcium, 0.01% Acanthopanax extract, 0.01% Psoraleae extract, 0.01% Coix seed extract, 0.01% Orange peel extract, 0.01% Nocturnal vine extract, 0.01% Zizania extract extract, 0.01% antler extract, 0.01% cod liver oil, 0.01% chrysanthemum extract, 0.01% propolis, 0.01% bracken extract, 0.01% yam extract, 0.01% zinc-rich yeast and 0.01% of okra extract.

[0025] The preparation method of above-mentioned chocolate is as follows:

[0026] (1) Grind and refine the chocolate to make chocolate pulp, add tea polyphenols, zinc-rich yeast, propolis, cod liver oil, active calcium and bioactive peptides, heat and stir, control the stirring speed 180-200r / min, and continue stirring 20-25min;

[0027] (2) Add aloe extract, antler extract, chrysanthemum extract, bracken extract, yam extract, okra extract, sal...

Embodiment 2

[0030] A kind of chocolate that can improve immunity, adding 0.1% of tea polyphenols, 0.1% of aloe extract, 0.1% of salidroside, 0.1% of biologically active peptides, and 0.1% of active Calcium, 0.05% Acanthopanax extract, 0.05% Psoraleae extract, 0.05% Coix seed extract, 0.05% Orange peel extract, 0.05% Nocturnal vine extract, 0.05% Zizania extract Extract, 0.05% deer antler extract, 0.05% cod liver oil, 0.05% chrysanthemum flower extract, 0.05% propolis, 0.05% bracken extract, 0.05% yam extract, 0.05% zinc-rich yeast and 0.05% of okra extract.

[0031] The preparation method of above-mentioned chocolate is as follows:

[0032] (1) Grind and refine the chocolate to make chocolate pulp, add tea polyphenols, zinc-rich yeast, propolis, cod liver oil, active calcium and bioactive peptides, heat and stir, control the stirring speed 180-200r / min, and continue stirring 20-25min;

[0033] (2) Add aloe extract, antler extract, chrysanthemum extract, bracken extract, yam extract, ok...

Embodiment 3

[0045] A kind of chocolate that can improve immunity, adding 0.2% tea polyphenols, 0.2% aloe extract, 0.2% salidroside, 0.2% bioactive peptides, 0.2% active Calcium, 0.1% Acanthopanax Extract, 0.1% Psoraleae Extract, 0.1% Coix Seed Extract, 0.1% Orange Peel Extract, 0.1% Yejiao Extract, 0.1% Zizania Extract 0.1% antler extract, 0.1% cod liver oil, 0.1% chrysanthemum extract, 0.1% propolis, 0.1% bracken extract, 0.1% yam extract, 0.1% zinc-rich yeast and 0.1% of okra extract.

[0046] The preparation method of above-mentioned chocolate is as follows:

[0047] (1) Grind and refine the chocolate to make chocolate pulp, add tea polyphenols, zinc-rich yeast, propolis, cod liver oil, active calcium and bioactive peptides, heat and stir, control the stirring speed 180-200r / min, and continue stirring 20-25min;

[0048] (2) Add aloe extract, antler extract, chrysanthemum extract, bracken extract, yam extract, okra extract, salidroside, Acanthopanax extract, Bone fat extract, coix s...

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PUM

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Abstract

The invention discloses chocolate with the effect of improving immunity. The chocolate is characterized by being added with tea polyphenol accounting for 0.01%-1% of the total weight of the chocolate, aloe extract accounting for 0.01%-1% of the total weight of the chocolate, salidroside accounting for 0.01%-1% of the total weight of the chocolate, biological active peptides accounting for 0.01%-1% of the total weight of the chocolate, active calcium accounting for 0.01%-1% of the total weight of the chocolate, radix acanthopanacis semticosi extract accounting for 0.01%-1% of the total weight of the chocolate, fructus psoraleae extract accounting for 0.01%-1% of the total weight of the chocolate, coix seed extract accounting for 0.01%-1% of the total weight of the chocolate, orange peel extract accounting for 0.01%-1% of the total weight of the chocolate, tuber fleeceflower stem extract accounting for 0.01%-1% of the total weight of the chocolate, wild rice shoot extract accounting for 0.01%-1% of the total weight of the chocolate, cornua cervi pantotrichum extract accounting for 0.01%-1% of the total weight of the chocolate, cod liver oil accounting for 0.01%-1% of the total weight of the chocolate, flos chrysanthemi extract accounting for 0.01%-1% of the total weight of the chocolate, propolis accounting for 0.01%-1% of the total weight of the chocolate, pteridium aquilinum extract accounting for 0.01%-1% of the total weight of the chocolate, common yam rhizome extract accounting for 0.01%-1% of the total weight of the chocolate, zinc-enriched yeast accounting for 0.01%-1% of the total weight of the chocolate and okra extract accounting for 0.01%-1% of the total weight of the chocolate. According to the chocolate, the durability of functional active factors is achieved while easy chewing is achieved, and the nutritional healthcare effects of refreshing people, resisting fatigue, improving the organism immunity and the like are achieved; meanwhile, an original gum base is not destroyed, and the production cost is reduced.

Description

technical field [0001] The invention relates to the technical field of biological food, in particular to a chocolate with improved immunity and a preparation method thereof. Background technique [0002] Chocolate is a sweet food made of cocoa powder as the main raw material. It not only has a delicate and sweet taste, but also has a strong aroma. However, chocolate is a high-calorie food that is low in protein and high in fat. Therefore, eating too much chocolate will have adverse effects on the human body. [0003] As a fashion and fast-moving consumer goods in modern society, the current type of chocolate industry that is purely used as a snack food is relatively single. Its products mainly use additives such as coloring agents and flavor enhancers to change the shape, color and flavor of chocolate. Concepts such as functionality, safety, and environmental protection are important directions for the development of the chocolate industry. [0004] For this reason, peopl...

Claims

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Application Information

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IPC IPC(8): A23G1/48A23G1/44A23G1/36A23G1/42
CPCA23G1/48A23G1/36A23G1/423A23G1/44A23V2002/00A23V2200/30A23V2200/322A23V2200/324A23V2200/31A23V2250/1578A23V2250/21A23V2250/204A23V2250/2102A23V2250/2132A23V2250/214
Inventor 王虎
Owner 王虎
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