Chocolate with blood pressure reduction effect and preparation method thereof

A chocolate and blood pressure technology, applied in the field of food processing, can solve the problems of unsuitable taste, less flavor of chocolate products, difficult to meet the diversification of chocolate products, low-sugar powdering and functionalization requirements, etc. Effect

Inactive Publication Date: 2018-01-23
安徽省甘滋罗生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Common chocolate products have relatively few flavors, which are not suitable for the tastes of some local consumers in my country, and it is difficult to meet the market's demand for chocolate product diversification, low-sugar powdering and functionalization

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The chocolate for lowering blood pressure is prepared from the following raw materials in proportion by weight: 80 parts of apocynum leaves, 50 parts of Sophora japonica, and 1700 parts of chocolate.

Embodiment 2

[0021] The chocolate for lowering blood pressure is prepared from the following raw materials in proportion by weight: 100 parts of apocynum leaves, 70 parts of Sophora japonica, and 2000 parts of chocolate.

Embodiment 3

[0023] The chocolate for lowering blood pressure is prepared from the following raw materials in proportion by weight: 90 parts of apocynum leaves, 60 parts of Sophora japonica, and 1850 parts of chocolate.

[0024] The preparation method of reducing blood pressure chocolate in embodiment 1-3 all comprises the steps:

[0025] 1) Drying: Weigh Apocynum leaves and Sophora japonica, and dry;

[0026] 2) crushing and sieving: the dried apocynum leaves and Sophora japonica are crushed in the pulverizer respectively, and passed through 80-150 mesh sieves respectively;

[0027] 3) initial mixing: take by weight the pulverized Apocynum leaves and Sophora japonica flower, and mix evenly;

[0028] 4) Secondary mixing: heat the chocolate in a water bath at 65°C until it melts completely, take it out, mix it with the material obtained in step (3), and mix well, and place it in a water bath at 25°C for 20 minutes when it is cooled to 25°C. Then transfer to a water bath at 32°C and place ...

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PUM

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Abstract

The invention discloses chocolate with blood pressure reduction effect. The chocolate is prepared from the following raw materials in parts by weight: 80 to 100 parts of folium apocyni veneti, 50 to 70 parts of flos sophorae, and 1700 to 2000 parts of chocolate. The chocolate is prepared by the following steps of drying, crushing, screening, primary mixing, secondary mixing, and shaping, so as toobtain the required chocolate. The chocolate has the beneficial effects that while the basic flavor of the chocolate is maintained, the chocolate is puffy and crispy after air inflation, and the mouthfeel is good; by adding multiple types of Chinese herb components, the health-care effect of treating liver-fire headache, liver-Yang dizziness, swelling and pain of eyes, palpitation and insomnia, hypertension, neurasthenia and the like is realized.

Description

technical field [0001] The invention relates to the field of food processing, in particular to chocolate for lowering blood pressure and a preparation method thereof. Background technique [0002] Chocolate, as a powdered sugar product, is getting more and more attention from consumers for its nutrition and functions. In addition to providing energy and nutrition for the human body, chocolate can also prevent cardiovascular diseases and relieve allergies and rheumatic symptoms. Common chocolate products have relatively few flavors, which are not suitable for the tastes of some local consumers in my country, and it is difficult to meet the market's demand for chocolate product diversification, low-sugar powder and functionalization. Contents of the invention [0003] The object of the present invention is to provide a kind of blood pressure lowering chocolate, to solve the problems raised in the above-mentioned background technology. [0004] To achieve the above object, t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/48A23G1/42A23G1/52
Inventor 许明发龙子江
Owner 安徽省甘滋罗生物科技股份有限公司
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