Chinese yam kudzu root pumpkin chocolate and its preparation method
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of yam kudzu and chocolate, which is applied in the field of food processing to achieve the effects of lowering blood sugar, improving the value of nourishing and healthy food, and preventing cardiovascular diseases
Active Publication Date: 2015-09-02
WUHAN PUZETIAN FOOD
View PDF5 Cites 0 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
In addition to this patent product, there is no yam kudzu root pumpkin chocolate product identical to this patent on the market
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Image
Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
Smart Image
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0035] A kind of yam and kudzu pumpkin chips in yam and kudzu pumpkin chocolate are made from the mass fraction of the following raw materials:
[0036]
[0037] A preparation method of yam kudzu pumpkin chocolate, the steps are:
[0038] (1) Preparation of yam and pueraria pumpkin chips: yam powder, kudzu root powder, pumpkin powder, corn flour, buckwheat flour, barley flour, oat flour, wheat flour, and white sugar are mixed in a certain proportion to obtain a mixture, and an equal amount of the mixture is added. of water, stirring at 30 rpm for 15 or 16 or 17 or 18 or 19 or 20 min. Stir at 30rpm for 15min, and feed the uniformly stirred slurry into a drum scraper dryer for drying into flakes. (10 rpm) Slowly turn and crush into yam and kudzu pumpkin chips.
[0039] (2) Melting of cocoa butter: 17 or 18 or 19 or 20 or 21 or 22 parts by weight of cocoa butter is heated to 45 or 46 or 47 or 48 or 49 or 51 or 52 or 54 or 55° C. to melt. 17 or 18 or 19 or 20 or 21 or 22 par...
Embodiment 15
[0050] A kind of yam and kudzu pumpkin chips in yam and kudzu pumpkin chocolate are made from the mass fraction of the following raw materials:
[0051]
[0052]
[0053] A preparation method of yam kudzu pumpkin chocolate, the steps are:
[0054] (1) Preparation of yam and pueraria pumpkin chips: Mix yam powder, kudzu root powder, pumpkin powder, corn flour, buckwheat flour, barley flour, oat flour, wheat flour, and white sugar to obtain a mixture, and add an equal amount of water to the mixture , and stir for 18 min at a rotational speed of 30 rpm. The uniformly stirred slurry was input into a drum scraper dryer (temperature 140°C) for drying into thin slices, and then turned by a spiral disc at a slow speed of 15 rpm (10 rpm) and crushed into yam and pueraria pumpkin chips.
[0055] (2) Cocoa butter melting: 22 parts by weight of cocoa butter was heated to 55° C. to melt.
[0056] (3) Mixing: Pour 78 parts by weight of yam and pueraria pumpkin chips into the melted ...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses yam, kudzuvine root and pumpkin chocolates and a preparation method of the yam, kudzuvine root and pumpkin chocolates. The yam, kudzuvine root and pumpkin chocolates comprise yam powder, kudzuvine root powder, pumpkin powder, corn powder, buckwheat powder, barley powder, oat powder, wheat powder and white granulated sugar in a certain ratio. The preparation method comprises the following steps: (1) mixing the raw materials in the certain ratio, adding water for stirring, inputting uniformly stirred pulp into a roller scratch board drier for drying into slices, and grinding into crisp yam, kudzuvine root and pumpkin chips through rotating at low speed; (2) heating and melting cocoa butter; (3) pouring the crisp yam, kudzuvine root and pumpkin chips into molten cocoa butter for mixing; (4) moulding mixed yam, kudzuvine root and pumpkin chocolate pulp; (5) cooling for hardening; (6) stripping off hardened yam, kudzuvine root and pumpkin chocolates from moulds; and (7) packaging the yam, kudzuvine root and pumpkin chocolates. The preparation method is reasonable in formula and convenient to operate; the yam, kudzuvine root and pumpkin chocolates have the effects of benefiting spleen and stomach, reducing blood sugar, resisting oxidation, ageing and tumor, preventing cardiovascular and cerebrovascular diseases and the like.
Description
technical field [0001] The invention belongs to the technical field of food processing, and more particularly relates to a yam and pueraria pumpkin chocolate, and also relates to a preparation method of a yam and pueraria pumpkin chocolate. Background technique [0002] Chocolate is a sweet made from cocoa mass and cocoa butter. Chocolate products are solid foods made from cocoa products (cocoa butter, cocoa mass or cocoa powder) and other foods in a certain proportion. The existing products of chocolate and chocolate products include: dark chocolate, white chocolate, milk chocolate, mint chocolate, wine chocolate, praline chocolate, fresh fruit chocolate, mixed chocolate, flower chocolate, cartoon chocolate, etc. In addition to the patented product, there is no chocolate product with yam and pueraria pumpkin that is identical to the patented product on the market. SUMMARY OF THE INVENTION [0003] The purpose of the present invention is to provide a kind of yam and puer...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more