Preparation method of compound radix cynanchi bungei and black ginkgo kernel filled chocolate

A technology for sandwiching chocolate and ginkgo, which is applied in the field of food processing, can solve the problems of limited adaptation to the population and sales volume, increased blood sugar and high sugar content of chocolate, and achieves the improvement of physiological regulation function, immune resistance enhancement and nutritional quality improvement. Effect

Inactive Publication Date: 2012-12-19
徐州绿之野生物食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the prior art, although the production technology of chocolate is mature and there are many kinds of designs and colors, due to the high sugar content and high calorie, a large amount of chocolate is easy to cause blood sugar rise and obesity, which limits the adaptability to the crowd and sales volume. It can also be seen from the products that there are currently many chocolate products that pursue special flavors, and there are very few chocolate products that are functional and have a health care effect on people. The development of functional and health-care chocolate products should be the future development. The goal will have a broad market prospect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Step (1): Put the fermented black ginkgo nuts with a water content of 45-55% into a baking tray, send them to a temperature-controlled drying room at 70°C for 300 minutes, measure the water content at 2%-3%, take them out, and use Sealed food bags, stored at an ambient temperature below 4-6°C for later use;

[0045] Step (2): Select 50g of high-quality Radix Polygoni Multiflori, 50g of Acanthopanax, 50g of Lycium barbarum, wash them, dry them in microwave, and crush them into 50-mesh powder;

[0046] Step (3): Soak the powder in step (2) with 20 times the amount of pure water for 8.0 hours, heat and boil for extraction for 3.5 hours, filter, add 5 times the amount of pure water to the filter residue, heat and boil for 2.5 hours, filter, filter the residue Then add 3 times the amount of pure water, heat and boil to extract for 2.0h, filter, combine the three extracts, filter with diatomaceous earth filter and asbestos filter respectively, make the filtrate clear and tran...

Embodiment 2

[0051] Step (1): Put the fermented black ginkgo nuts with a water content of 45-55% into a baking tray, send them to a temperature-controlled drying room at 80°C for 150 minutes, measure the water content at 2%-3%, take them out, and use Sealed food bags, stored at an ambient temperature below 4-6°C for later use;

[0052] Step (2): Select high-quality Baishouwu 25g, Acanthopanax 25g, Lycium barbarum 25g and wash, dry in microwave, and crush into 60-mesh powder;

[0053] Step (3): Soak the powder in step (2) with 15 times the amount of pure water for 7.0 hours, heat and boil for extraction for 2.5 hours, filter, add 5 times the amount of pure water to the filter residue, heat and boil for 1.5 hours, filter, filter the residue Then add 3 times the amount of pure water, heat and boil to extract for 1.0h, filter, combine the three extracts, filter with diatomaceous earth filter and asbestos filter respectively, make the filtrate clear and transparent, and then fine filter with 0....

Embodiment 3

[0058] Step (1): Put the fermented black ginkgo nuts with a water content of 45-55% into a baking tray, send them to a temperature-controlled drying room at 75°C for 260 minutes, measure the water content at 2%-3%, take them out, and use Sealed food bags, stored at an ambient temperature below 4-6°C for later use;

[0059] Step (2): Select high-quality Radix Polygoni Multiflori 50g, Acanthopanax 25g, Lycium barbarum 25g, wash, dry in microwave, and crush into 60-mesh powder;

[0060] Step (3): Soak the powder in step (2) with 16 times the amount of pure water for 7.0 hours, heat and boil for extraction for 3.0 hours, filter, add 5 times the amount of pure water to the filter residue, heat and boil for 2.0 hours, filter, filter the residue Then add 3 times the amount of pure water, heat and boil to extract for 1.5h, filter, combine the three extracts, filter with diatomaceous earth filter and asbestos filter respectively, make the filtrate clear and transparent, and then fine f...

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PUM

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Abstract

The invention provides a preparation method of a compound radix cynanchi bungei and black ginkgo kernel filled chocolate. The filled chocolate not only has the characteristic of a regular original taste chocolate and is also added with a core material component formed by that radix cynanchi bungei, acanthopanax root and barbary wolfberry fruit are extracted and concentrated to obtain a concentrated liquid material and then are immersed a dried black ginkgo kernel, and then coating, molding, cooling and hardening are carried out on fused chocolate and the core material which accounts for 30-70% of the total weight, so that the requirements of people on a chocolate product are met and the functional requirements of the chocolate product are added; the compound radix cynanchi bungei and black ginkgo kernel filled chocolate has very good physiological accommodation and health care functions to people with arteriosclerosis, hyperlipemia and hyperlipidemia in a process of eating a chocolate food, so as to have the beneficial health-care effect; and meanwhile, the compound radix cynanchi bungei and black ginkgo kernel filled chocolate also has very good effects of anti-ageing, resisting fatigue, anti-oxidizing and improving immunity.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of compound white-should-flower root black ginkgo nut sandwich chocolate. Background technique [0002] Chocolate is a healthy and leisure food. With the improvement of people's living standards, more and more consumers choose chocolate products as fashionable gifts and consumer goods. Chocolate is the transliteration of English chocoLate, also known as chocolate, is a special kind of sugary food based on cocoa bean products. It has a delicate and smooth taste, special aroma and high calorific value. Chocolate is different from other candies in that it has a bright brown appearance. Different types of chocolate have different shades of color, and the level of cocoa content is different, and the color of chocolate is different. Common chocolates include brown, white and black chocolate. There are chocolates prepared by various manufacturers using cocoa powder, ...

Claims

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Application Information

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IPC IPC(8): A23G1/48A23G1/54
Inventor 张志年其他发明人请求不公开姓名
Owner 徐州绿之野生物食品有限公司
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