Anti-cancer and anti-tumor chocolate and preparation method thereof

Abstract

The invention discloses anti-cancer and anti-tumor chocolate, which is prepared from the following raw materials in parts by weight: 80 to 100 parts of coix seeds, 50 to 70 parts of sea-tangle, 20 to40 parts of garlic and 1700 to 1900 parts of chocolate. The required chocolate is prepared through drying, crushing sieving, primary mixing, secondary mixing and shaping. The anti-cancer and anti-tumor chocolate has the beneficial effects that the basic flavor of the chocolate is maintained; through inflation, the chocolate is fluffy, loose and crispy; the mouthfeel is good; in addition, through the addition of various traditional Chinese herbal medicine ingredients, the health care effects of treating phlegm and edema, difficult urination, dampness arthritis and tendon spasm, pulmonary abscess, periappendicular abscess, goiter and tumor, crewels swelling and pain and the like can be achieved.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to an anti-cancer and anti-tumor chocolate and a preparation method thereof. Background technique [0002] As a kind of powdered sugar fruit product, the nutrition and function of chocolate are gradually getting more and more consumers' attention. In addition to providing energy and nutrition to the human body, chocolate can also prevent cardiovascular diseases and relieve allergies and rheumatism. 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 diversification, low sugar powdering and functionalization of chocolate products. Summary of the invention [0003] The purpose of the present invention is to provide an anti-cancer and anti-tumor chocolate to solve the problems raised in the background art. [0004] In order to achieve the above objectives, the pres...

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