821 results about "Cocoa Powders" patented technology

The invention discloses a tea beverage powder with the function of relieving fatigue and a preparation method of the tea beverage powder. The tea beverage powder is prepared from the raw materials in parts by weight: 15-25 parts of purple sweet potato, 10-20 parts of cranberry, 8-12 parts of dark green tea, 8-15 parts of nonfat yoghourt, 6-10 parts of spina date seeds, 10-14 parts of citrus limonum, 8-12 parts of wheat sprouts, 1-3 parts of Caragana sinica Rehd, 2-4 parts of cape jasmine flower, 1-2 parts of Eucommia ulmoides male flower, 2-3 parts of peanut coats, 2-3 parts of rhizoma polygonati, 2-3 parts of astragalus membranaceus, 1-3 parts of silkworm pupa protein, 8-15 parts of maple sugar, 1-2 parts of cocoa powder, 4-6 parts of ginger powder, an appropriate amount of sour plum vinegar and 8-12 parts of nutrient solution. The tea beverage powder with the function of relieving fatigue, which is prepared by adopting the preparation method, is rich and balanced in nutrients, convenient to store and transport and safe and sanitary to drink, can be drunk while brewing with mellow tea flavor and sweet mouthfeel, has the capabilities of relieving physical fatigue and visual fatigue and contributing to improving the memory and the liver function, and can be used for improving the physique and enhancing resistance to diseases after long-term drinking.

The invention discloses a meal replacement protein powder solid beverage for managing the body weight and belongs to the field of nutrient foods. The solid beverage comprises the following components of soybean isolated protein, dried skim milk, whey protein concentrate, resistant dextrin, inulin, L-carnitine, a white kidney bean extract, a guarana extract, soy dietary fiber powder, pea fiber, oat fiber, erythritol, stevioside, phospholipid, Arabic gum, xanthan gum, pectin, alkalized cocoa powder, xylooligosaccharide and edible essence. By comprehensively considering the difference of nutrient components required by a human body at daytime and nighttime, the solid beverage disclosed by the invention is reasonable in formula matching and balanced in nutrition, and is the meal replacement solid beverage for supplementing the nutrients of the human body and controlling the body weight; the production process is simple and the drying is avoided; the damage to plant extracts and other components is prevented, so that the effects of nutrient components are guaranteed; besides, no sugar is added in the formula of the meal replacement protein powder solid beverage, so that the meal replacement protein powder solid beverage is suitable for being eaten by people with diabetes.

The invention relates to a method for natural dried fruit essence by utilizing dried fruit raw materials, which comprises the following steps: taking peanut meal, cocoa powder, coffee powder and other dried fruit matters as raw materials; firstly extracting and concentrating flavor substances easier for volatilization in the raw materials by utilizing a natural extraction, resin adsorption and solvent desorption technology to obtain aqueous essence A; then drying and baking the raw materials remaining in the previous step, extracting with an organic solvent after fragrance is newly generated to obtain oily essence B; successively carrying out enzymatic hydrolysis on the remaining raw materials, centrifugally removing and precipitating, mixing with amino acid and reducing sugar for Maillard reaction to obtain pasty essence C; and finally spray-drying a precipitate after being subjected to enzymatic hydrolysis to obtain powdered flavor. Through all the steps, a series of dried fruit essence with different states which can be applied to different products can be obtained. The method has the advantages that the process is simple, the industrial production is convenient, the raw materials are fully utilized, the production cost can be reduced helpfully, and the fragrance is round, full, rich and natural.

The invention discloses a production method of instant burdock flavor powder, belonging to the filed of food. The invention uses fresh burdock as a main raw material and maltodextrin, sucrose, milk, cocoa powder, fruit and vegetable and the like as accessories; the raw materials are selected, washed, peeled off, washed, dipped for color conserve, sliced, preliminary cooked for sterilization, smashed, coarsely grinded, homogenized by high-shearing, decomposed by enzyme and the like, and then the obtained product is blended, homogenized by high-shearing, dried by spraying, cooled, packed and the like to obtain the instant burdock flavor powder. The invention is characterized by combining the methods of enzymic reaction and high-shearing homogenizer wet superfine grinding for processing burdock, thus enhancing the fineness of burdock fiber, increasing the instant ability of the product. The invention adopts spray drying for evaporation of water at low drying temperature, therefore, the burdock flavor powder of the invention enjoys good instant ability and color and low waste of nutrient components. Compared with the existing dry ground which is used in the production of instant burdock flavor powder, wet grinding can save electricity by over 10% and steam by over 30% in producing a ton of the product.

The present Invention comprises compositions and methods for preparing foods and beverages using novel peanut powder compositions. Embodiments of the Invention include, among others, flavorful foods and beverages made with cocoa and peanut powders.

The invention discloses a method for treating American burley tobacco, comprising the steps of: adding internal materials to burley tobacco leaves in twice in a loosening and moisturizing step and a charging step respectively, carrying out dry treatment on the tobacco leaves in a burley tobacco dryer, and adding external materials and then directly mixing with flue-cured tobacco and aromatic tobacco in a formulation of a product; wherein, in the loosening and moisturizing step, reducing sugar, humectant, Maillard reaction intermediate and plant extracting liquid are added to internal material liquid, the moisture content of the moisturized tobacco leaves is 24-28%, the tobacco leaves are stored in a storage tank for 2-4h and discharged, then liquorice paste liquid and cocoa powder liquid are added on line in the charging step, and after charging, the moisture content of the tobacco leaves is 32-38%. The method ensures that Maillard reaction can be fully carried out on a burley tobacco sheet, improves aromatic characteristics and aromatic amount of the treated burley tobacco and effectively reduces pungency and miscellaneous gas at the same time.

The invention discloses a mutton shashlik with tea fragrance and a preparation method thereof. The mutton shashlik with the tea fragrance is characterized by being prepared from the following raw materials in parts by weight: 200-230 parts of mutton, 1-1.2 parts of bulbophyllum herbs, 2-3 parts of marmot limbs, 1-2 parts of xinshen (Chinese character), 2-2.5 parts of gordon euryale leaves, 1-2 parts of peach roots, 2-3 parts of purslane seeds, 1-2 parts of olive nucleus, 1-1.5 parts of acorn shell, 5-6 parts of hawthorns, 4-5 parts of lotus root starch, 7-8 parts of malt, 4-5 parts of crab spawn, 3-4 parts of raspberry powder, 2-3 parts of cocoa powder, 3-4 parts of tea cream, 18-20 parts of rice vinegar and 5-6 parts of nutrient additives. The mutton shashlik disclosed by the invention is unique in flavor, convenient to eat, economical and healthful, meanwhile, the faint scent of the tea is blended into the mutton, and the mutton shashlik is savory and mellow in taste while the nutrient value of the mutton shashlik is improved by the added crab spawn. The mutton shashlik contains abundant microelements, collagen, and a plurality of necessary nutrients necessary for a human body, such as calcium and phosphorus. In addition, the mutton shashlik has the effects of dispelling wind and eliminating dampness, clearing and activating the channels and collaterals, regulating qi-flowing for strengthening spleen, promoting qi to activate blood, removing nebula, and nourishing yin and lubricating the intestines.

The invention provides acidified red cocoa products and ingredients, such as acidified red cocoa bean nibs, red cocoa liquor, and red cocoa powder. The acidified cocoa products and ingredients are generally made from under-fermented or unfermented cocoa beans that are treated with an acid composition. The methods include those of making food products and ingredients where the levels cocoa antioxidants are maintained by the use of an acid treatment and the avoidance of dutching, and the food products and ingredient have a distinctive red color. Cocoa nibs, chocolate or cocoa liquor and cocoa powders having a red hue or color and having high levels of cocoa antioxidants are disclosed, as well as food products made from them.

The invention discloses cocoa butter substitute chocolate for 3D (three-dimensional printing) printing. The cocoa butter substitute chocolate is prepared from the following raw materials in percentage by weight: 35-40% of hydrogenated vegetable oil, 10-25% of cocoa powder, 25-40% of white granulated sugar, 5-15% of skimmed milk powder, 0.5-1.0% of an emulsifying agent and 0.05-0.2% of essence. The cocoa butter substitute chocolate is prepared by the steps of pretreating raw materials, mixing, finely grinding, refining, filling, melting and the like. The cocoa butter substitute chocolate has stable mobility, temperature regulation is not required, the production process is simplified, the heat resistance is good, the cocoa butter substitute chocolate can be prepared into chocolate products having original chocolate characteristics and flavor and of novel and artistic models through the digital 3D printing technology.

The invention provides, in one aspect, a method of administering a product comprising a cacao solids-containing, cocoa powder or extract containing cocoa polyphenols to improve endothelial function. The sugar-free compositions and methods of using them exhibit synergistically improved cardiovascular benefits compared to other compositions. Preferred sugar-free chocolate products and cocoa beverages are also disclosed.

The invention discloses high-protein high-dietary-fiber nutrient bars and a preparation method thereof. The nutrient bars comprise the following components in parts by weight: 5-15 parts of whey protein, 10-20 parts of soy protein isolate, 6-15 parts of dietary fibers, 2-5 parts of isomaltooligosacharide, 15-30 parts of sugar alcohol, 2-5 parts of whole egg powder, 0.2-0.6 part of cocoa, 1-2 partsof phosphatide, 5-8 parts of fat, 10-15 parts of broken nuts, 6-8 parts of eggs, 5-11 parts of starch and 0.1-0.3 part of table salt. The nutrient bars can strengthen the nutrition of eaters and strengthen satiety, are good in eating feeling, and can be stored for 10 months or above under the condition that no preservatives are used, and after the high-protein high-dietary-fiber nutrient bars areeaten, the blood sugar increasing index is low. According to the preparation method, the stirring time is shortened, and the problems that materials are easy to be tenacious and hard after being stirred for a long time, and products are not good in mouth feel can be solved.

The invention provides a five-fruit cookie which comprises following ingredients: 500g flour, 300g powdered sugar, 75g soluble coffee, 250 eggs, 500g butter, 80g fragment fragments, 150g castor sugar, 60g vanilla powder, 80g corn flour, 100g vegetable oil, 80g peanut flour, 50g refined salt and 80g cocoa powder. The five-fruit cookie is provided, one cookie is provided with multiple kinds of fragrance, and people can not easily have tired feeling due to single taste.

The invention discloses a method for extracting Chinese-style mixed-fragrance cigarette juice for an electronic cigarette. Tobacco leaves, tobacco shreds or tobacco powder of flue-cured tobacco, burley tobacco and aromatic tobacco are mixed, cigarette feed liquid or at least one of cocoa powder, licorice, honey and blackcurrant extracts is added, the mixture is subjected to destructive distillation by different temperature sections, and fractions are collected. The fractions collected by the method can directly serve as electronic cigarette juice, and cigarette essence perfume having characteristic flavor, or edible essence perfume also can be added to enrich the styles of the electronic cigarette juice; the electronic cigarette juice collected by the method has the style characteristic and flavor similar to those of a Chinese style blended type cigarette, mildness and sweetness of VIRGINIA and pungency and appetizing of an aired cigarette are realized, and the aftertaste is pure.

The invention discloses yeast nutritious food and a preparation method thereof. The yeast nutritious food adopts yeasts as a main raw material, comprises milk powder, maltodextrin , lactose, non-dairy creamer, calcium carbonate, starch, white granulated sugar, flavoring agent and essence and also comprises folic acid, B vitamins, vitamin A, vitamin C, selenium-rich yeast, zinc-rich yeast, chromium-rich yeast, iron-rich yeast, other trace elements-rich yeast, calcium carbonate, dehydrated onion slice, microcrystalline cellulose, starch, cocoa powder, fruit and vegetable powder, sesame, milk tea powder, soy-bean milk powder and oat flakes. The invention adopts multiple raw auxiliary materials, and can be used for preparing yeast nutritious food in such forms as powder, flakes and tablets through various preparation processes, so as to develop nutritious food with tastes applicable to various groups. Moreover, multiple raw auxiliary materials can be added. Compared with the existing yeast nutritious food, the yeast nutritious food of the invention has the function of significantly improving the immunity of the user.

Cocoa powder fortified with phytosterols is provided, and methods for making such cocoa powders.

The invention provides a peanut protein solid drink and a preparation method thereof. The preparation method comprises the following steps of: a, crushing peanut meal obtained after low-temperature pressing into 80-120-mesh peanut meal coarse granules at 20-25 DEG C; b, adding water to the peanut meal coarse granules prepared in the step a, stirring uniformly and steaming in a steamer for 30-60 minutes; c, cooling the peanut meal cooked in the step b at room temperature, drying at 40-50 DEG C till the water content is 5-10% of the weight of the peanut meal coarse granules; d, super-finely crushing the peanut meal coarse granules processed in the step c into superfine peanut meal powder with size not less than 1200 meshes; and e, adding sugar and/or defatted milk powder, as well as whole milk powder, dried fruit juice, coffee powder, walnut powder, soybean powder or cocoa powder to the superfine peanut meal obtained in the step d, sterilizing and finally packaging to obtain the finished product.

A low-fat, low-sugar and high-protein chocolate product is prepared from the following components in parts by weight: 2-25 parts of protein powder, 1-6 parts of dietary fiber, 1-6 parts of collagen, 1-5 parts of cocoa powder, 5-25 parts of soybean isolate protein particles and 48-88 parts of chocolate. The high-protein, low-fat, low-sugar and frostless chocolate product can be obtained by regulating the components of the conventional chocolate product and improving the preparation process of the conventional chocolate product, and the low-fat, low-sugar and high-protein chocolate product is welcome by consumers.

The invention aims to provide milk chocolate which is anti-frosting and is capable of reducing or restraining the frosting phenomenon. The milk chocolate is prepared from the following components by weight part: 30-40 parts of white granulated sugar, 30-40 parts of cocoa butter, 1-5 parts of cocoa liquid block, 5-10 parts of alkalized cocoa powder, 20-30 parts of whole milk powder, 0.1-1 part of PGPR, 0.25-2.5 parts of lecithin, 0.03-0.3 parts of vanillin, 0.01-0.1 parts of span and 0.02-0.15 parts of monoglyceride. The invention also discloses a preparation method for the milk chocolate. The preparation method comprises the following steps: pre-treating raw auxiliary materials; finely grinding; refining; regulating temperature; pouring the mould, thereby acquiring the milk chocolate. The preparation method is simple; the products are stable; the product control and the industrial production are benefited.

The invention discloses a five-spice cookie which comprises following ingredients: 500g flour, 300g powdered sugar, 75g soluble coffee, 250 eggs, 500g butter, 80g fragment fragments, 150g castor sugar, 60g vanilla powder, 80g corn flour, 100g vegetable oil, 80g peanut flour, 50g refined salt and 80g cocoa powder. The five-spice cookie is provided, one cookie is provided with multiple kinds of fragrance, and people can not easily have tired feeling due to single taste.

The invention discloses a cocoa powder adulteration detection method based on fingerprints. In order to establish the cocoa powder adulteration detection method, polysaccharide components in cocoa powder are extracted through the assistance of ultrasonic, fingerprints of the polysaccharide components of the cocoa powder can be obtained through the hydrolysis of sulfuric acid and the analysis of pre-column PMP(1-phenyl-3-methyl-pyrazolone) derivatization high performance liquid chromatography (HPLC), a hierarchical cluster analysis (HCA) method is used for implementing the cocoa powder adulteration identification test according to the relative peak area of the common characteristic peak. The result shows that the cocoa powder which is mixed with 15 percent or more of cocoa shells can be identified through the method. The method is stable and has high precision and good repeatability, is easy to control, the mass situation of cocoa powder polysaccharide on the integral characteristic appearance of chromatograph can be controlled, and a novel scientific method can be provided for the quality control and authentication identification of the cocoa powder.

The invention provides a fast fine grinding and refining manufacturing process for chocolate, belongs to the field of production of sweet products, and relates to a production technology for a solid sweet product which takes grease as a dispersion medium and takes cocoa (powder) sugar, milk and other fine particle solid materials as well as small amount of water and air as a multiphase dispersion system. The fast fine grinding and refining manufacturing process is characterized in that according to the formula of the chocolate including the grease, the cocoa powder, powdered sugar, milk powder and other solid powder materials, the grease is heated and melted, mixing is performed, the powder materials in the formula are dispersed in the melted grease and pre-ground finely by a mill such as a colloid mill, a feed liquid becomes a flowing liquid material under the homogeneous condition and is refined homogeneously by a high-pressure homogenizer or an ultra-high-pressure nano-homogenizer, so that the requirement for refining fineness of the chocolate to be smaller than 15 microns is met, unpleasant flavor is removed through heating and water evaporation during homogenizing operation, a scorching reaction is performed due to heating, pleasant sweet aroma flavor is generated, and delicious chocolate products are produced after temperature control and molding.