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Functional candy chocolate and preparation method thereof

A chocolate, functional technology, applied in the field of health food, can solve problems such as easy fatigue

Pending Publication Date: 2017-11-07
杨济维
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

People working in harsh environments are more prone to fatigue

Method used

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  • Functional candy chocolate and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0098] ⑴Weigh the raw materials of traditional Chinese medicine according to the formula ratio

[0099] 3 parts of rhodiola, 5 parts of Codonopsis, 10 parts of astragalus, 0.5 parts of safflower, 3 parts of cinnamon, 4 parts of Ophiopogon japonicus, 3 parts of Polygonatum odoratum, 6 parts of red yeast rice, 0.5 parts of Cimicifuga, 2 parts of Bupleurum

[0100] 0.25 parts of tea polyphenols

[0101] 200 parts of cocoa mass, 190 parts of cocoa butter, 200 parts of sucrose, 100 parts of glucose, 20 parts of lactose, 150 parts of milk powder, 2 parts of soybean lecithin

[0102] ⑵ broken wall

[0103] The above traditional Chinese medicines are crushed in a plant cell wall crushing machine, and the particle size of the obtained powder is in the range of 15-25 μm, which can be measured under an electron microscope.

[0104] Take 0.25 parts of tea polyphenols according to the formula ratio, put them in a weighing bottle and store them in a desiccator.

[0105] (...

Embodiment 2

[0116] ⑴Weigh the raw materials of traditional Chinese medicine according to the formula ratio

[0117] 1.5 parts of rhodiola, 5 parts of Codonopsis, 10 parts of astragalus, 1.5 parts of safflower, 1.5 parts of cinnamon, 1.5 parts of Ophiopogon japonicus, 1.5 parts of Polygonatum odoratum, 7 parts of red yeast rice, 0.4 parts of Cimicifuga, 1.5 parts of Bupleurum

[0118] 0.25 parts of tea polyphenols

[0119] 200 parts of cocoa mass, 190 parts of cocoa butter, 300 parts of sucrose, 100 parts of glucose, 20 parts of lactose, 200 parts of milk powder, 4 parts of soybean lecithin

[0120] ⑵ broken wall

[0121] The above traditional Chinese medicines are crushed in a plant cell wall crushing machine, and the particle size of the obtained powder is in the range of 15-25 μm, which can be measured under an electron microscope.

[0122] Take 0.25 parts of tea polyphenols according to the formula ratio, put them in a weighing bottle and store them in a desiccator.

...

Embodiment 3

[0134] ⑴Weigh the raw materials of traditional Chinese medicine according to the formula ratio

[0135] 2 parts of rhodiola, 6 parts of Codonopsis, 6 parts of astragalus, 0.5 part of safflower, 2 parts of cinnamon, 3 parts of Ophiopogon japonicus, 2 parts of Polygonatum odoratum, 5 parts of red yeast rice, 0.4 part of Cimicifuga, 2 parts of Bupleurum

[0136] 0.15 parts of tea polyphenols

[0137] 200 parts of cocoa mass, 190 parts of cocoa butter, 200 parts of sucrose, 100 parts of glucose, 20 parts of lactose, 150 parts of milk powder, 2 parts of soybean lecithin

[0138] ⑵ broken wall

[0139] The above traditional Chinese medicines are crushed in a plant cell wall crushing machine, and the particle size of the obtained powder is in the range of 15-25 μm, which can be measured under an electron microscope.

[0140] Take 0.15 parts of tea polyphenols according to the formula ratio, put them in a weighing bottle and store them in a desiccator.

[0141] (3) ...

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Abstract

The invention provides a functional candy chocolate and a preparation method thereof. The chocolate comprises the following active ingredients: rhodiola rosea, codonopsis pilosula, astragalus membranaceus, safflower carthamus, cinnamon, radix ophiopogonis, radix polygonati officinalis, red rice, rattletop, radix bupleuri, tea polyphenol, cocoa liquor, cocoa butter, saccharose, glucose, lactose, lecithin, and milk powder. The preparation method of the functional candy chocolate comprises the following steps: breaking walls and grinding the traditional Chinese medicine raw materials, then adding into a molten cocoa butter, adding remaining raw materials, and finally performing injection molding on chocolate paste and curing. The chocolate can be used for tonifying yang qi of the whole body for the crowd with yang qi deficiency, and can also be used by the crowd with normal physique under severe environment for resisting hypoxia and fatigue.

Description

technical field [0001] The invention belongs to the technical field of health food, and in particular relates to a functional candy chocolate and a preparation method thereof. Background technique [0002] Chocolate has complete nutrients, including pure fat cocoa butter, protein-rich cocoa powder, and rich sugars mainly sucrose. Milk powder and lecithin are added during processing to make it unique in flavor and taste. The unique rich aroma, hard solid block, turns into a soft silky liquid in the mouth, which is irresistible. Especially dark chocolate is more popular. Its natural bitterness blocks the greasiness of the fat. Pure dark chocolate only exists in the German and American markets. [0003] The improvement of chocolate is very difficult, and it took almost three centuries for cocoa butter to evolve into beautiful chocolate after it was introduced to Europe. From cocoa beans to beautifully packaged candies, the amazing craftsmanship includes the combination of m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/48A23L33/10
CPCA23G1/48A23L33/10A23V2002/00A23V2200/30
Inventor 杨济维杨家复
Owner 杨济维