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Beauty-maintaining nutritional chocolate and making method thereof

A technology for beauty and beauty and chocolate, which is applied in cocoa, the function of food ingredients, food ingredients containing natural extracts, etc., can solve the problems of lack of health care for the body, insufficient nutrition, and reduce the taste of chocolate, so as to speed up the metabolism of the human body Effect

Inactive Publication Date: 2016-12-07
安徽米乐食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Although the above-mentioned scheme reduces the fat content, it also reduces the mouthfeel of the chocolate at the same time, and the nutrition is not rich enough, and does not have a health care effect on the body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A beauty-beautifying and nutritious chocolate, adding 0.1% tea polyphenols, 0.1% aloe extract, 0.1% ginseng peptide, 0.1% active calcium, 0.05% black tea extract, 0.05% Hibiscus leaf extract, 0.05% Moutan bark extract, 0.05% Yangjin flower extract, 0.1% royal jelly, 0.05% Alpinia officinalis flower extract and 0.05% Polygonum multiflorum extract;

[0026] The preparation method of above-mentioned chocolate is as follows:

[0027] (1) Grinding and refining the chocolate to make chocolate pulp, adding tea polyphenols, active calcium and bioactive peptides, heating and stirring, controlling the stirring speed to 180-200r / min, and continuously stirring for 20-25min;

[0028] (2) Add aloe extract, black tea extract, hibiscus leaf extract, Moutan bark extract, Dajinhua extract, royal jelly, mountain ginger flower extract and Polygonum multiflorum extract in the material of step (1) again, control Stirring speed 180-200r / min, continuous stirring 20-25min;

[0029] (3) The ma...

Embodiment 2

[0031] A beauty-beautifying and nutritious chocolate, adding 0.05% tea polyphenols, 0.05% aloe extract, 0.05% black tea extract, 0.06% ganoderma peptide, 0.08% active calcium, 0.08% Hibiscus leaf extract, 0.06% Moutan bark extract, 0.01% Dajin flower extract, 0.01% royal jelly, 0.01% Alpinia officinalis extract and 0.01% Polygonum multiflorum extract;

[0032] The preparation method of above-mentioned chocolate is as follows:

[0033] (1) Grinding and refining the chocolate to make chocolate pulp, adding tea polyphenols, active calcium and bioactive peptides, heating and stirring, controlling the stirring speed to 180-200r / min, and continuously stirring for 20-25min;

[0034] (2) Add aloe extract, black tea extract, hibiscus leaf extract, Moutan bark extract, Dajinhua extract, royal jelly, mountain ginger flower extract and Polygonum multiflorum extract in the material of step (1) again, control Stirring speed 180-200r / min, continuous stirring 20-25min;

[0035] (3) The mate...

Embodiment 3

[0046] A beauty-beautifying and nutritious chocolate, adding 0.1% of tea polyphenols, 0.1% of aloe extract, 0.1% of black tea extract, 0.1% of wheat oligopeptide, 0.1% of active calcium, 0.1% of hibiscus leaf extract, 0.1% of Moutan bark extract, 0.1% of Yangjin flower extract, 0.1% of royal jelly, 0.1% of Alpinia officinalis flower extract and 0.1% of Polygonum multiflorum extract;

[0047] The preparation method of above-mentioned chocolate is as follows:

[0048] (1) Grinding and refining the chocolate to make chocolate pulp, adding tea polyphenols, active calcium and bioactive peptides, heating and stirring, controlling the stirring speed to 180-200r / min, and continuously stirring for 20-25min;

[0049] (2) Add aloe extract, black tea extract, hibiscus leaf extract, Moutan bark extract, Dajinhua extract, royal jelly, mountain ginger flower extract and Polygonum multiflorum extract in the material of step (1) again, control Stirring speed 180-200r / min, continuous stirring ...

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Abstract

A beauty-beautifying and nutritious chocolate, characterized in that 0.01-1% of tea polyphenols, 0.01-1% of aloe extract, 0.01-1% of bioactive peptides, 0.01-1% of the total weight of chocolate are added to the chocolate Active Calcium, 0.01‑1% Black Tea Extract, 0.01‑1% Hibiscus Leaf Extract, 0.01‑1% Moutan Cortex Extract, 0.01‑1% Dajin Flower Extract, 0.01‑1% Royal Jelly , 0.01‑1% Alpinia officinalis extract and 0.01‑1% Polygonum multiflorum extract. This application introduces functional factors such as tea polyphenols, aloe vera, peptides, and active calcium into modern food biotechnology, focusing on the use of biotechnology means and nanotechnology to ensure the biological activity or stability of added substances and the long-lasting release of fragrance. It can speed up the body's metabolism and obtain beauty benefits.

Description

technical field [0001] The invention relates to the technical field of biological food, in particular to a beauty-beautifying and nutritious chocolate and a preparation method thereof. Background technique [0002] Chocolate is a sweet food made of cocoa powder as the main raw material. It not only has a delicate and sweet taste, but also has a strong aroma. However, chocolate is a high-calorie food that is low in protein and high in fat. Therefore, eating too much chocolate will have adverse effects on the human body. [0003] As a fashion and fast-moving consumer goods in modern society, the current type of chocolate industry that is purely used as a snack food is relatively single. Its products mainly use additives such as coloring agents and flavor enhancers to change the shape, color and flavor of chocolate. Concepts such as functionality, safety, and environmental protection are important directions for the development of the chocolate industry. [0004] For this re...

Claims

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Application Information

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IPC IPC(8): A23G1/32A23G1/42A23G1/44A23G1/48
CPCA23G1/325A23G1/42A23G1/44A23G1/48A23V2002/00A23V2200/318A23V2250/1578A23V2250/21A23V2250/2102A23V2250/2132A23V2250/214A23V2250/55
Inventor 米文彪
Owner 安徽米乐食品有限公司
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