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Black chocolate beneficial to digestion and preparation method thereof

A technology for dark chocolate and preparation, applied in the field of chocolate, can solve the problems of low degree of automation, low preparation efficiency, complicated process, etc., and achieve the effects of facilitating digestion, promoting absorption, and avoiding stomach pain.

Inactive Publication Date: 2020-11-03
安徽省甘滋罗生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that dark chocolate is not easy to digest in the prior art, and in the preparation process, there are problems such as cumbersome process, low preparation efficiency and relatively low degree of automation, and propose a A kind of dark chocolate that helps digestion and preparation method thereof

Method used

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  • Black chocolate beneficial to digestion and preparation method thereof
  • Black chocolate beneficial to digestion and preparation method thereof
  • Black chocolate beneficial to digestion and preparation method thereof

Examples

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Effect test

Embodiment 1

[0034] A kind of dark chocolate helpful for digestion, which is composed of the following raw materials in parts by weight: 500 parts by weight of cocoa butter, 100 parts by weight of cocoa powder, 5 parts by weight of vegetable oil, 3 parts by weight of immobilized lipase, 10 parts by weight of hawthorn pulp, 5 parts by weight of flower petals parts by weight, 10 parts by weight of lactose, 3 parts by weight of probiotics, 1 part by weight of chitosan, 3 parts by weight of tea polyphenols, 5 parts by weight of oats, 0.1 parts by weight of β-sitosterol preparations, and 0.1 parts by weight of γ-oryzanol preparations.

Embodiment 2

[0036] A kind of dark chocolate helpful for digestion, which is composed of the following raw materials in parts by weight: 500 parts by weight of cocoa butter, 200 parts by weight of cocoa powder, 15 parts by weight of vegetable oil, 8 parts by weight of immobilized lipase, 50 parts by weight of hawthorn pulp, 25 parts by weight of petals parts by weight, 55 parts by weight of lactose, 8 parts by weight of probiotics, 4 parts by weight of chitosan, 12 parts by weight of tea polyphenols, 15 parts by weight of oats, 0.6 parts by weight of β-sitosterol preparations, and 0.5 parts by weight of γ-oryzanol preparations.

[0037] see Figure 1-8 Shown, a kind of preparation method of the dark chocolate that helps digestion comprises the following steps:

[0038] S1. Stir and mix the above-mentioned raw materials by weight to obtain a dark chocolate slurry, then add the dark chocolate slurry into the hopper 6, start the stirring motor 7 to drive the stirring paddle to rotate, so that...

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Abstract

The invention discloses black chocolate beneficial to digestion. The black chocolate is prepared from the following raw materials in parts by weight of 500 parts by weight of cocoa butter, 100-200 parts by weight of cocoa powder, 5-15 parts by weight of vegetable oil, 3-8 parts by weight of immobilized lipase, 10-50 parts by weight of hawthorn pulp, 5-25 parts by weight of petals, 10-55 parts by weight of lactose, 3-8 parts by weight of probiotics, 1-4 parts by weight of chitosan, 3-12 parts by weight of tea polyphenol, 5-15 parts by weight of oat, 0.1-0.6 part by weight of beta-sitosterol preparations and 0.1-0.5 part by weight of gamma-oryzanol preparations. The black chocolate disclosed by the invention is convenient to digest, can promote absorption of nutritional ingredients in the black chocolate, and avoids adverse reactions such as stomachache, abdominal distension or diarrhea. In addition, metabolism of a human body can be promoted, and the immunity of the organism is improved.

Description

technical field [0001] The invention belongs to the technical field of chocolate, and relates to a dark chocolate and a preparation method thereof, in particular to a dark chocolate helpful for digestion and a preparation method thereof. Background technique [0002] Chocolate (chocolate also translated chocolate), native to Central and South America, its originator is "xocolatl", which means "bitter water". Its main raw material, cocoa beans, is produced in a narrow strip within 18 degrees north and south latitude of the equator. As a drink, it is often called "hot chocolate" or cocoa. [0003] Reference document CN106578274A is a method for making dark chocolate macadamia nuts. The steps are: 1) bake the washed macadamia nuts and cool them to room temperature; 2) coat the cooled macadamia nuts evenly with coating glue, Then add coating powder to dry; 3) Then, evenly wrap the melted dark chocolate, and then cool; 4) Add glazing oil for polishing, and then dry; 5) Add seal...

Claims

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Application Information

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IPC IPC(8): A23G1/36A23G1/42A23G1/48A23G1/40A23G1/32A23G1/10A23G1/20A23G1/22A23G1/26A23G1/04
CPCA23G1/04A23G1/10A23G1/20A23G1/202A23G1/22A23G1/26A23G1/32A23G1/36A23G1/40A23G1/423A23G1/48A23V2002/00A23V2200/30A23V2200/32A23V2200/324
Inventor 许明发许嘉伟许光宇
Owner 安徽省甘滋罗生物科技股份有限公司
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