In order to make the objectives, technical solutions and advantages of the present invention clearer, the present invention will be further described in detail below in conjunction with embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention, but not to limit the present invention.
 Ganoderma lucidum spore powder has significant effects, but it is often in the form of brewing. It has a single way of eating and is not easy to carry. In addition, it has a bitter taste and is limited to the crowd.
 In order to solve the above problems, the present invention will be described in detail below in conjunction with the accompanying drawings.
 The Ganoderma lucidum spore powder functional chocolate chip provided by the embodiment of the present invention, the main material is composed of Ganoderma spore powder and cocoa butter; the auxiliary material is trehalose, arabitol, xylitol, erythritol, tartary buckwheat flour, soybean lecithin, lemon Composition of acid and salt;
 In the experiment of the present invention, three meltings are used because it can be understood that repeated melting can reduce the overall "melting point" and form stable cocoa butter crystals according to the chocolate making process, so that it can not melt in hand, melt in the mouth, and ensure the gloss of the product. Two-stage cooling is used to prevent rapid cooling from causing difficulty in demolding and affecting the texture and gloss of the product. Soy phospholipid is selected as an emulsifier to accelerate the dispersion speed of Ganoderma lucidum spore powder, powdered sugar and other components in cocoa butter, reduce the surface tension of lipophilic surface components, make them completely dispersed, evenly distributed in the product, and improve the product The fullness and firmness of the injection mold make the product edges and corners plump, maintain gloss, improve the product demolding integrity, and improve the taste.
 The embodiment of the present invention provides a method for preparing Ganoderma lucidum spore powder functional chocolate chip based on physical method, microwave two-stage temperature control rolling and high-voltage pulse electric field breaking technology, such as figure 1.
 Specifically include: in the pretreatment of raw materials, including the breaking of Ganoderma lucidum spore powder, Ganoderma spore powder, trehalose, arabitol, xylitol, erythritol, tartary buckwheat flour, soybean lecithin, citric acid, table salt For crushing and so on. Ganoderma spore powder needs to be broken to be absorbed by the human body, and the raw materials must be crushed and then sieved, requiring 200 mesh or more.
 In the embodiment of the present invention, trehalose: arabitol: xylitol: erythritol: tartary buckwheat flour: soybean phospholipids: citric acid: salt=4:1:3:6:3 are added after the raw materials are pretreated: 0.5:1:0.5; endow functional chocolate chips with strong heat resistance;
 In the embodiment of the present invention, the microwave two-stage temperature-controlled rolling is specifically: one stage is heated at 75°C for 3 minutes, and the second stage is heated at 27°C for 5-7 minutes.
 In the embodiment of the present invention, the high-voltage pulse electric field wall breaking is specifically that the electric field intensity is 28 kV/cm, the number of pulses is 39418, and the pulse width is 80 us.
 In the embodiment of the present invention, the screw stirring and mixing includes a magnetic stirrer at a constant temperature of 50° C. and a temperature of 600 r/m. The crushed Ganoderma lucidum spore powder and powdered sugar are put into the melted cocoa butter at constant temperature and uniformly stirred.
 In the embodiment of the present invention, cooling and forming include pre-cooling at 10-15°C for 5 minutes, refrigerating at 0-5°C for at least 1 hour
 In the embodiment of the present invention, one tempering treatment includes preheating a quantitative amount of cocoa butter and then melting it.
 In the embodiment of the present invention, the secondary tempering treatment includes the secondary melting of the finished product of the primary tempering treatment in a chocolate pan, and then it is lowered to room temperature to solidify, so that the whole functional chocolate chip can not be melted in hand and melted in the mouth.
 In the functional chocolate chip with Ganoderma lucidum spore powder of the present invention, the injection molding temperature is 30°C.
 The Ganoderma spore powder functional chocolate chip of the present invention is pre-cooled at 10-15°C after injection molding, and refrigerated at 0-5°C for at least one hour.
 In the functional chocolate chip of Ganoderma lucidum spore powder of the present invention, the demoulding process is to demould the functional chocolate chip after refrigeration, and then put it in the refrigerator for refrigeration again.
 In the embodiment of the present invention, the method for preparing the functional chocolate chip with Ganoderma spore powder according to the present invention further includes:
 Packaging → finished product.
 In this embodiment, the main instruments and equipment used are as follows:
 Chocolate melting pot.
 Magnetic stirrer.
 Based on multiple experiments, the proportions of the various components in order of weight percentage are:
 The main material is composed of Ganoderma spore powder and cocoa butter; the auxiliary material is composed of trehalose, arabitol, xylitol, erythritol, tartary buckwheat flour, soybean phospholipids, citric acid, and salt; among them, trehalose: arabitol : Xylitol: Erythritol: Tartary Buckwheat Flour: Soy Phospholipid: Citric Acid: Salt=4:1:3:6: 3:0.5:1:0.5;
 Under the above ratio, the product can have a certain degree of satisfaction in appearance, color and taste. In order to find the best ratio among the above ratios, we follow the following methods:
 According to the requirements of the L9(34) orthogonal test design, Ganoderma lucidum spore powder and cocoa butter are added in different proportions. The total amount is 100g. The amount of emulsifier is shown in Table 1-1.
 Table 1-1 L 9 (3 4 )Orthogonal design
 Among them, the evaluation convention uses a comprehensive scoring method. The quality score of the Ganoderma lucidum spore powder functional chocolate chip should comprehensively consider the appearance and internal quality of the biscuits to make a correct evaluation. The full score is based on 100 points, and 100 professionals with biscuit appraisal will give a score after tasting the appraisal. Take the average value as the final result. Refer to Table 1-2 and Table 1-3 for detailed evaluation rules and orthogonal test results respectively.
 Table 1-2 Ganoderma lucidum spore powder functional chocolate chip sensory quality evaluation table
 Table 1-3 L 9 (3 4 ) Orthogonal test results
 According to the results of the orthogonal test, it can be seen from the range R value in Table 1-3 that the degree of influence of various factors on the quality of Ganoderma lucidum spore powder functional chocolate chip is: C> B> A. It can be seen from the orthogonal test results:
 The best formula is A 1 B 2 C 2 , Namely 40% of Ganoderma lucidum spore powder, 20% of compound alcohol and 40% of cocoa butter.
 The present invention will be further described below in conjunction with technical effects.
 1) The effect of the ratio of Ganoderma lucidum spore powder and cocoa butter on the product:
 In this test, when the ratio of Ganoderma lucidum spore powder to cocoa butter is 40%, the content of Ganoderma lucidum spore powder reaches 39%, which not only meets the required content of functional food, but also can be shaped.
 When the addition ratio is 44% and 36%, the smell of cocoa butter and cocoa butter is too strong, which affects the product quality and makes it lose the original smell. Experiments show that only when the ratio is 40%, the effect is the best and the desired purpose is achieved.
 2) The influence of the amount of heat-resistant composition on product quality:
 According to the test, when the amount of the heat-resistant composition is 22%, due to the higher sugar content, the sweetness, the rough mouthfeel and the easy blooming of the surface, which affects the appearance. When the amount of the heat-resistant composition is 18%, the sweetness is weak. When the addition amount of the heat-resistant composition in this test is 20%, the produced functional chocolate chips have moderate sweetness, crispy taste, and the best quality.
 3) The effect of the amount of cocoa butter on the quality of biscuits: In this experiment, when the amount of cocoa butter is 38%, the sauce is thicker, and it is not easy to mold during injection molding, and the fluidity is poor, so that the surface of the product is not smooth and dull. When the added amount of cocoa butter is 42%, the sauce is thinner, which also affects the appearance of the injection molding. Only when the added amount of cocoa butter is 40%, the produced functional chocolate chips have a crisp taste, good appearance, and shiny , Strong smell and best quality.
 After analysis and various data, it can be seen that Ganoderma lucidum spore powder can be used as a raw material in functional chocolate chips to completely replace cocoa butter. 40% Ganoderma spore powder, 40% cocoa butter, and 20% compound alcohol, the product sensory It has the best quality, delicate and crispy taste, a light ganoderma spore fragrance, and high nutritional value. It is an ideal health food with good social and economic benefits.
 Proof part (specific examples/experiments/pharmacological analysis/positive experimental data, evidence materials, identification reports, commercial data, research and development evidence, commercial cooperation evidence, etc. that can prove the inventiveness of the present invention)
 The above are only the preferred embodiments of the present invention and are not intended to limit the present invention. Any modification, equivalent replacement and improvement made within the spirit and principle of the present invention shall be included in the protection of the present invention. Within range.