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Health maintenance chocolate and application thereof

A chocolate and quality technology, applied in the application, cocoa, food ingredient functions, etc., can solve the problems of poor taste, underutilized medicinal value, bitter taste of dark chocolate, etc., to enhance the nutritional value of health care, level Rich, tasty effect

Inactive Publication Date: 2016-06-01
潘维新
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Aiming at the problems of dark chocolate in the prior art, such as bitter taste, poor taste, and poor use of medicinal value, the present invention provides a formula of health-preserving chocolate by improving the formula

Method used

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  • Health maintenance chocolate and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] In terms of mass percentage, 40% of cocoa liquor (cocoa butter content is 85%), 10% of honey, 20% of red dates, 20% of soybean powder, and 10% of kudzu root powder. Take 100g of red dates and soak them in 200g of Sophora japonica honey (Guanshengyuan) After 48 hours, it was crushed by dry method and sieved to ensure that the particle size of the red date powder was less than or equal to 80um.

[0023] Take high-quality non-mildew and non-insect soybeans, bake them at 130°C for 15 minutes to mature and produce aroma, dry crush and sieve to ensure that the particle size is ≤80um.

[0024] Take 50g of commercially available sugar-free pure kudzu root powder, sieve to make the particle size ≤ 80um, and fully stir with 200g of cocoa liquor, 100g of the above soybean powder, and 100g of the above red date powder at 20°C for 2 hours to make chocolate raw materials. Take 50g of honey soaked with red dates and chocolate raw materials, stir at 40°C for 15min, cool down to 15°C, r...

Embodiment 2

[0026] In terms of mass percentage, 70% of cocoa liquid mass (cocoa butter content is 85%), 5% of honey, 5% of red dates, 10% of soybean powder, and 10% of pueraria powder.

[0027] Take 100g of red dates and soak them in 200g of lychee honey (Tongrentang) for 72 hours, dry crush and sieve to ensure that the particle size of red date powder is ≤80um.

[0028] Take high-quality non-mildew and non-insect soybeans, bake them at 130°C for 15 minutes to mature and produce aroma, dry crush and sieve to ensure that the particle size is ≤80um.

[0029] Take 50g of commercially available sugar-free pure kudzu root powder, sieve to make the particle size ≤ 80um, and fully stir with 350g of cocoa liquor, 50g of soybean powder, and 25g of the above-mentioned red date powder at 20°C for 2 hours to make chocolate raw materials. Stir 25g of honey soaked with red dates and chocolate raw materials at 40°C for 15min, cool down to 20°C, and refine for 10h to make chocolate slurry.

[0030] Take...

Embodiment 3

[0033] In terms of mass percentage, 50% of cocoa liquor (cocoa butter content is 85%), 10% of honey, 10% of red dates, 10% of soybean powder and 20% of kudzu root powder.

[0034] Take 100g of red dates and soak them in 200g of lychee honey (Tongrentang) for 72 hours, dry crush and sieve to ensure that the particle size of red date powder is ≤80um.

[0035] Take high-quality non-mildew and non-insect soybeans, bake them at 130°C for 15 minutes to mature and produce aroma, dry crush and sieve to ensure that the particle size is ≤80um.

[0036] Take 100g of commercially available sugar-free pure kudzu root powder, sieve to make the particle size ≤ 80um, and fully stir with 250g of cocoa liquor, 50g of soybean powder, and 50g of the above-mentioned red date powder at 20°C for 2 hours to make chocolate raw materials. Stir 50 g of honey soaked with red dates and chocolate raw materials at 40°C for 15 minutes, cool down to 20°C, and refine for 10 hours to make chocolate slurry.

[...

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Abstract

The invention belongs to the fields of health food and medicines and provides a health maintenance chocolate prepared from raw materials such as honey and red dates. The health maintenance chocolate comprises 40-70wt% of cocoa mass, 5-10wt% of honey, 5-20wt% of red date powder, 10-20wt% of soybean flour and 10-20wt% of radix puerariae powder. According to the health maintenance chocolate, saccharose is not used, but honey and red dates are creatively used as main sweetening agents, so that not only can the bitterness of black chocolate be removed, but also the flavor of the health maintenance chocolate is enhanced; the honey with efficacies of nourishing, moistening dryness, whitening skin and lubricating the intestines is utilized as a main sugar source, so that the nutritional value of the health maintenance chocolate is greatly enhanced; according to clinical verifications, after a patient with hypertension takes the health maintenance chocolate for 1-3 months, the blood pressure value of the patient is reduced to a normal value, thereby indicating that the health maintenance chocolate provided by the invention has an effect of treating hypertension and is capable of preventing the liver of the patient taking hypotensive drugs for a long term from being damaged.

Description

technical field [0001] The invention belongs to the field of health-preserving food and medicine, and relates to a health-preserving chocolate made from raw materials such as honey and red dates. Background technique [0002] Chocolate is made of cocoa powder, cocoa butter, milk, sugar and other ingredients. According to the different ingredients of cocoa butter, cocoa powder, milk, etc., it is divided into dark chocolate, white chocolate, milk chocolate, hazelnut chocolate, etc. Chocolate is rich in nutrients, such as protein, B vitamins, calcium, iron, zinc and so on. It has the functions of protecting cardiovascular, controlling appetite, regulating digestive system, regulating immune system, lowering blood pressure and moisturizing skin. The cocoa mass in chocolate is the main functional component. Studies have shown that flavonoids in cocoa mass are the main reason why chocolate has antioxidant properties and lowers cholesterol; at the same time, cocoa fiber in cocoa m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/32A23G1/42A23G1/48
CPCA23G1/32A23G1/42A23G1/48A23V2002/00A23V2200/326A23V2200/302A23V2200/324
Inventor 潘维新李文岭
Owner 潘维新
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