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Anti-fatigue chocolate capable of refreshing and preparation method thereof

A chocolate and anti-fatigue technology, which is applied in the direction of anti-inflammatory agents, anti-toxins, and medical formulas, can solve the problems of the body's lack of health care, reduced chocolate taste, and insufficient nutrition, so as to improve the body's immunity and eliminate the body. The effect of fatigue and easy chewing

Inactive Publication Date: 2016-12-07
安徽米乐食品有限公司
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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 chocolate at the same time, and the nutrition is not rich enough, and does not have a health care effect on the body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A refreshing anti-fatigue chocolate, characterized in that 0.04% tea polyphenols, 0.2% aloe extract, 0.05% salidroside, 0.2% bioactive peptides, 0.3% Active Calcium, 0.05% Peppermint Extract, 0.05% Purple Sweet Potato Anthocyanins, 0.05% Patrinia Extract, 0.05% Nepeta Extract, 0.05% Cordyceps Extract and 0.05% Lily Extract ;

[0031] The aforementioned biologically active peptides are selected from small molecular plant polypeptides, such as ginseng peptide, gastrodia peptide, poria peptide, ganoderma lucid peptide, pueraria peptide, etc.

[0032] The preparation method of above-mentioned refreshing anti-fatigue chocolate is as follows:

[0033] (1) Grinding and refining the chocolate to make chocolate pulp, adding tea polyphenols, active calcium and bioactive peptides, heating and stirring, controlling the stirring speed to 180-200r / min, and continuously stirring for 20-25min;

[0034] (2) Add aloe extract, salidroside, peppermint extract, purple sweet potato anthocy...

Embodiment 2

[0037] A refreshing and anti-fatigue chocolate, characterized in that 0.05% of tea polyphenols, 0.05% of aloe extract, 0.05% of salidroside, 0.06% of ganoderma peptide, 0.08% of Active Calcium, 0.08% Peppermint Extract, 0.06% Purple Sweet Potato Anthocyanins, 0.01% Patrinia Extract, 0.01% Nepeta Extract, 0.01% Cordyceps Extract and 0.01% Lily Extract;

[0038] The preparation method of above-mentioned refreshing anti-fatigue chocolate is as follows:

[0039] (1) Grinding and refining the chocolate to make chocolate pulp, adding tea polyphenols, active calcium and bioactive peptides, heating and stirring, controlling the stirring speed to 180-200r / min, and continuously stirring for 20-25min;

[0040] (2) Add aloe extract, salidroside, peppermint extract, purple sweet potato anthocyanin, Patrinia extract, Nepeta extract, Cordyceps extract and lily extract to the material in step (1) , control the stirring speed at 180-200r / min, and continuously stir for 20-25min;

[0041] (3) ...

Embodiment 3

[0052] A refreshing anti-fatigue chocolate, characterized in that 0.1% tea polyphenols, 0.1% aloe extract, 0.1% salidroside, 0.1% ganoderma peptide, 0.1% Active Calcium, 0.1% Peppermint Extract, 0.1% Purple Sweet Potato Anthocyanins, 0.1% Patrinia Extract, 0.1% Nepeta Extract, 0.1% Cordyceps Extract and 0.1% Lily Extract;

[0053] The preparation method of above-mentioned refreshing anti-fatigue chocolate is as follows:

[0054] (1) Grinding and refining the chocolate to make chocolate pulp, adding tea polyphenols, active calcium and bioactive peptides, heating and stirring, controlling the stirring speed to 180-200r / min, and continuously stirring for 20-25min;

[0055] (2) Add aloe extract, salidroside, peppermint extract, purple sweet potato anthocyanin, Patrinia extract, Nepeta extract, Cordyceps extract and lily extract to the material in step (1) , control the stirring speed at 180-200r / min, and continuously stir for 20-25min;

[0056] (3) The material in the step (2) i...

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PUM

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Abstract

The invention provides an anti-fatigue chocolate capable of refreshing. The anti-fatigue chocolate is characterized by being added with 0.01-1wt% of tea polyphenol, 0.01-1wt% of aloe extracts, 0.01-1wt% of rhodioloside, 0.01-1wt% of biological active peptide, 0.01-1wt% of active calcium, 0.01-1wt% of mint extracts, 0.01-1wt% of purple sweet potato anthocyanin, 0.01-1wt% of white flower patrinia extracts, 0.01-1wt% of fineleaf schizonepeta herb extracts, 0.01-1wt% of cordyceps mycelia extracts and 0.01-1wt% of lily bulb extracts. According to the application, functional factors such as tea polyphenol, aloe, rhodiola rosea, active calcium and biological active peptide are introduced into modern food biotechnologies; a biotechnology means and a nano technology are mainly utilized to ensure the biological activity or stability and durable fragrance release of added substances; easiness in chewing and functional active factor durability are simultaneously realized, and nutritional health functions of refreshing, resisting fatigue, improving the body immunity and the like are achieved.

Description

technical field [0001] The invention relates to the technical field of biological food, in particular to a refreshing anti-fatigue chocolate 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, peop...

Claims

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Application Information

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IPC IPC(8): A23G1/32A23G1/42A23G1/44A23G1/48A61K38/01A61K38/16A61P39/00A61P29/00A61P25/20A61P15/00A61P15/12A61P37/04
CPCA23G1/325A23G1/42A23G1/44A23G1/48A23V2002/00A61K31/352A61K31/7032A61K33/06A61K36/068A61K36/185A61K36/534A61K36/538A61K36/82A61K36/886A61K36/896A61K36/8967A61K38/011A61K38/168A23V2200/30A23V2200/322A23V2200/324A23V2250/1578A23V2250/208A23V2250/21A23V2250/2102A23V2250/2104A23V2250/2132A23V2250/55A61K2300/00
Inventor 米文彪
Owner 安徽米乐食品有限公司
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