Chocolate having anti-fatigue effect and preparation method of same

A chocolate and anti-fatigue technology, which is applied in the directions of medical preparations, antidote, and pharmaceutical formulations containing active ingredients, can solve the problems of reducing the taste of chocolate, failing to provide health care for the body, and being insufficiently nutritious, so as to improve the immunity of the body. strength, eliminate physical fatigue, and reduce production costs

Inactive Publication Date: 2016-12-07
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

[0030] A kind of chocolate with anti-fatigue effect, adding 0.04% of tea polyphenols, 0.2% of aloe extract, 0.05% of salidroside, 0.2% of bioactive peptides, 0.3% of active Calcium, 0.05% black fungus extract, 0.05% Codonopsis pilosula extract, 0.05% capsicum leaf extract, 0.05% tomato extract, 0.05% wolfberry extract and 0.05% Atractylodes macrocephala extract;

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

[0032] (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;

[0033] (2) Add aloe extract, salidroside, black fungus extract, Codonopsis pilosula extract, pepper leaf extract, tomato extract, wolfberry extract and Atractylodes macrocephala extract to the material of step (1), and control the stirring Speed ​​180-200r / min, continuous stir...

Embodiment 2

[0036] A kind of chocolate with anti-fatigue effect, adding 0.05% tea polyphenols, 0.05% aloe extract, 0.05% salidroside, 0.06% ganoderma peptide and 0.08% active calcium to the chocolate , 0.08% black fungus extract, 0.06% Codonopsis pilosula extract, 0.01% pepper leaf extract, 0.01% tomato extract, 0.01% wolfberry extract and 0.01% Atractylodes macrocephala extract;

[0037] The preparation method of above-mentioned refreshing anti-fatigue chocolate is as follows:

[0038] (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;

[0039] (2) Add aloe extract, salidroside, black fungus extract, Codonopsis pilosula extract, pepper leaf extract, tomato extract, wolfberry extract and Atractylodes macrocephala extract to the material of step (1), and control the stirring Speed ​​180-200r / min, continuou...

Embodiment 3

[0051] A kind of chocolate with anti-fatigue effect, adding 0.1% tea polyphenols, 0.1% aloe extract, 0.1% salidroside, 0.1% ganoderma peptide and 0.1% active calcium to the chocolate , 0.1% black fungus extract, 0.1% Codonopsis pilosula extract, 0.1% pepper leaf extract, 0.1% tomato extract, 0.1% wolfberry extract and 0.1% Atractylodes macrocephala extract;

[0052] The preparation method of above-mentioned refreshing anti-fatigue chocolate is as follows:

[0053] (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;

[0054] (2) Add aloe extract, salidroside, black fungus extract, Codonopsis pilosula extract, pepper leaf extract, tomato extract, wolfberry extract and Atractylodes macrocephala extract to the material of step (1), and control the stirring Speed ​​180-200r / min, continuous stirring ...

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PUM

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Abstract

Chocolate having an anti-fatigue effect is prepared by adding the components to chocolate, on the basis of the total weight of the chocolate, the following components are added and include: 0.01-1% of tea polyphenol, 0.01-1% of an aloe extract, 0.01-1% of rhodioloside, 0.01-1% of bioactive peptide, 0.01-1% of active calcium, 0.01-1% of a black fungus extract, 0.01-1% of a codonopsis pilosula extract, 0.01-1% of a chili leaf extract, 0.01-1% of a tomato extract, 0.01-1% of a wolfberry extract and 0.01-1% of an atractylodes macrocephala extract. In the application, functional factors, such as the tea polyphenol, aloe, active calcium, bio-active peptide and the like, are added to the product according to modern food biologic technology, and bio-activity or stability of the added substances and durable release of fragrance are ensured by means of bio-technologies and nano-technologies, so that the chocolate can durably release the active functional factors when people chew the gum, thus refreshing spirit, resisting fatigue, improving body immunity, and the like. The chocolate is free of damage on original gum base and is reduced in production cost.

Description

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

Claims

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Application Information

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IPC IPC(8): A23G1/48A23G1/42A23G1/44A23G1/32A61K38/01A61K38/16A61P39/00A61P25/20A61P1/08A61P9/06A61P15/00A61P15/12A61P37/04A61K36/896A61K36/886
CPCA23G1/48A23G1/325A23G1/42A23G1/44A23V2002/00A61K31/7032A61K36/07A61K36/284A61K36/344A61K36/81A61K36/815A61K36/82A61K36/886A61K36/896A61K38/011A61K38/168A23V2200/30A23V2200/322A23V2200/324A23V2250/1578A23V2250/208A23V2250/21A23V2250/2102A23V2250/2132A23V2250/55A61K2300/00
Inventor 王虎
Owner 王虎
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