Cold-preventing chocolate and preparation method thereof

A technology for preventing colds and chocolate, applied in cocoa, food science, application, etc., can solve the problems of single ingredients, single function, and single taste, and achieve the effect of good quality, rich nutrition, and scientific and reasonable formula

Inactive Publication Date: 2016-02-10
何婷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, chocolate products currently on the market are usually made of cocoa as the main raw materi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0017] Example 1

[0018] A cold prevention chocolate, made of the following parts by weight: 20 parts of cocoa liquor, 20 parts of healthy sugar, 20 parts of emulsifier, 10 parts of cocoa butter, 10 parts of refined edible vegetable oil, 0.5 parts of nuts, 0.5 parts of phospholipids 2. 2 parts of core additives; the core additives are ginger, kudzu root, wild chrysanthemum and licorice with a mass ratio of 1:1:1:1.

[0019] Wherein, the healthy sugar is one or more of xylitol, arabinose, erythritol and maltitol.

[0020] A method for preparing cold-preventing chocolate includes the following steps:

[0021] (1) Mixing: Mix cocoa liquor, healthy sugar, emulsifier, cocoa butter, refined edible vegetable oil and nuts, stir in a mixing tank at 50°C, add phospholipids and continue to mix to make the mixing uniform to obtain the initial mixture;

[0022] (2) Fine grinding: the initial mixture is finely ground in a fine grinding cylinder at 20°C for 30 hours;

[0023] (3) Add core additives: ...

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PUM

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Abstract

The invention provides cold-preventing chocolate being prepared from following components, by weight, 20 parts of cocoa liquid, 20 parts of healthy sugar, 20 parts of an emulsifier, 10 parts of cocoa butter, 10 parts of refined edible vegetable oil, 0.5 parts of nuts, 0.5 parts of phospholipid and 2 parts of a core additive, wherein the core additive includes fresh ginger, kudzu roots, chrysanthemum indicum and liquorice according to the weight ratio of 1:1:1:1. The cold-preventing chocolate is simple in preparation method, is low in cost, is high in yield, is good in quality, is abundant in nutrients and is scientific and reasonable in formula. The core additive is added to the chocolate, wherein the components in the core additive are reasonably mixed and achieve a synergistic effect. The chocolate has a cold-preventing effect and is simple in preparation method. The active components in the core additive are all retained in the chocolate. The chocolate is rich in nutrition.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a cold-prevention chocolate and a preparation method thereof. Background technique [0002] Along with economic development, people's work pressure is bigger, causes stomach disease sickness rate to be very high, belongs to common disease and frequently-occurring disease. There are many ways to treat stomach problems, and drug therapy is usually used. However, the drug treatment for gastric disease usually needs to last for a long time. Long-term medication increases the economic and mental burden of the patient, makes the patient feel bored, and also increases the burden on the kidneys, which is not conducive to health. [0003] Chocolate is loved by all ages for its unique flavor and its stress-relieving chemical properties. With the improvement of people's living standards, the requirements for the taste and nutritional value of food are getting higher and higher, especially ...

Claims

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Application Information

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IPC IPC(8): A23G1/42A23G1/48
Inventor 何婷
Owner 何婷
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