Solid chocolate beverage and preparation method thereof

A production method and chocolate technology are applied in the directions of food ingredients containing natural extracts, food ingredients as taste improvers, cocoa, etc., which can solve problems such as unfavorable health and inability to meet the needs of self-cultivation, shorten mixing time, and avoid ingredients. The effect of draining and improving delicious taste

Inactive Publication Date: 2017-05-17
范苑
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, with the improvement of living standards, consumers are paying more and more attention to their own health. Traditional sugar-water beverages are gradually not chosen by people because they contain a lot of sucrose, which is not conducive to health.
Traditional solid drinks can no longer meet people's growing health needs

Method used

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  • Solid chocolate beverage and preparation method thereof
  • Solid chocolate beverage and preparation method thereof
  • Solid chocolate beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A solid chocolate beverage of the present invention comprises edible fungus extract and cocoa extract. Among them, the edible mushroom extract is Bailing mushroom extract, accounting for 20% of the total weight; cocoa extract accounting for 80% of the total weight.

[0024] see figure 1 , figure 2 As shown, the following method is used to make the above-mentioned solid chocolate drink: step 1), prepare materials S1, prepare Bailing mushroom extract and cocoa extract according to the proportion; step 2), mix S2, mix Bailing mushroom extract and cocoa extract Mix by mixer. In step 1), the following steps are included: step 11), preparation of Bailing mushroom extract; wherein, step 11) also includes the following steps: step 111), grinding bacteria powder S111, crushing dried Bailing mushroom into Bailing mushroom powder; step 112), extracting edible fungus S112, extracting Bailing mushroom powder into Bailing mushroom extract by hot reflux extraction method, heating ...

Embodiment 2

[0026] The solid chocolate drink in this embodiment includes edible mushroom extract and cocoa extract. Among them, the edible fungus extract is Grifola frondosa extract, which accounts for 20% of the total weight; the cocoa extract accounts for 80% of the total weight.

[0027] see figure 1 , image 3 As shown, the following method is used to make the above-mentioned solid chocolate drink: step 1), prepare materials S1, prepare Grifola frondosa extract and cocoa extract according to the proportion; step 2), mix S2, mix Grifola frondosa extract and cocoa The extracts are mixed by a mixer. In step 1), the following steps are included: step 12), preparation of cocoa extract; step 12) also includes the following steps: step 121), grinding cocoa powder S121, crushing cocoa fruit into cocoa powder; step 122), extracting cocoa Powder S122, extract cocoa powder into cocoa extract by heat reflux extraction method, heating temperature is 100°C, extraction time is 5 hours after reflu...

Embodiment 3

[0029] see Figure 4 Shown is a schematic structural diagram of the liquid circulation extraction device used in the heat reflux extraction method described in Example 1-2, including a heating device 1, a liquid kettle 2 is arranged above the heating device 1, and a spiral condenser 3 is connected above the liquid kettle 2 , The spiral condenser pipe 3 is sleeved in the cooling barrel 4, the cooling barrel 4 is provided with a water inlet 41 below, and a water outlet 42 is arranged above, and the water inlet 41 is connected with a water pump 5 through a pipeline.

[0030] During the extraction process, the heating device 5 is started, the liquid in the liquid kettle 2 is boiled, and the edible fungus or cocoa is extracted, the steam enters the spiral condenser pipe 3 upwards, and the cooling water enters from the water inlet 41 below the cooling barrel through the water pump 5, The vapor in the spiral condenser pipe 3 is discharged from the water outlet 42 above the cooling ba...

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Abstract

The invention discloses a solid beverage and a preparation method thereof and especially relates to a solid chocolate beverage and the preparation method thereof. The solid chocolate beverage comprises an edible mushroom extract and a cocoa extract, wherein the mass of the edible mushroom extract is 20%-80% of the total mass; the mass of the cocoa extract is 80%-20% of the total mass; and the edible mushroom extract is selected from at least one of pleurotus nebrodensis extract, maitake mushroom extract and tremella extract. The cane sugar is replaced by the edible mushroom extract, so that the beverage taste is improved, and meanwhile, the body burden is not increased, and one or more of the pleurotus nebrodensis extract, the maitake mushroom extract and the tremella extract can be randomly selected and mixed according to different tastes and the required drinking effect.

Description

technical field [0001] The present invention relates to a solid beverage and a preparation method thereof, in particular to a solid chocolate beverage and a preparation method thereof. Background technique [0002] Solid beverage refers to a solid product with a moisture content of no more than 5 grams per 100 grams of finished product, in the form of powder, granules or blocks, and belongs to the category of soft drinks. It is favored by consumers because of its variety, unique flavor and easy storage. Compared with liquid beverages, solid beverages have the following characteristics: significantly reduced weight, significantly smaller volume, and easy to carry; good flavor, good instant solubility, wide application range, convenient drinking; easy to keep hygienic; simple packaging, convenient transportation, is a large A regular choice for most people's daily drink. At the same time, with the improvement of living standards, consumers are more and more concerned about th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/56A23G1/42A23G1/48
CPCA23G1/56A23G1/42A23G1/48A23V2002/00A23V2200/132A23V2200/14A23V2200/30A23V2250/208A23V2250/21
Inventor 范苑范雷法毛延卿潘慧娟
Owner 范苑
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