Nanometer chocolate

A chocolate and nano technology, applied in the direction of cocoa, food science, application, etc., can solve the problems of effect and influence, achieve the effect of being convenient to carry and use, and improve the effect of learning

Inactive Publication Date: 2004-11-17
范波澜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the inability to quickly absorb and penetrate the brain barrier, the effect is affected

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0005] The first "nano-powder chocolate" of the present invention is made of coarse chocolate bean powder through airflow crushing and ball milling to produce particles with an average size of about 50-500 nanometers. It can be brewed with hot or cold water and is delicious. Because it can quickly pass through the brain barrier, it can replenish physical strength and increase energy within ten seconds after drinking, and enter a state of excitement. The second is "nano slow-release chocolate", which uses extraction, water extraction or percolation extraction technology to make chocolate essence into 50-500 nanometer slow-release particle chocolate pieces with nano-encapsulation technology, and maintains a certain amount in the body after eating. time, maintain a certain energy level in the body, delay the occurrence of fatigue, and maintain vigorous energy and physical strength for mental workers, students, athletes, drivers, overtime, night shift workers, soldiers, and field w...

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PUM

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Abstract

A nano chocolate classified into two categories, the first category being nano powdered chocolate prepared by disintegrating the coarse cocoa bean powder through air stream disintegration and ball grinding disintegration, and obtaining 50-500 nm particles, the second category being nano slow release chocolate prepared by extracting chocolate raw material essence through abstraction, water extraction or percolation filtration extractive technique, wherein the slow release 50-500 nm particle chocolate block is prepared through nano packing process.

Description

technical field [0001] The invention relates to a new material field. Background technique [0002] Chocolate is a food that many people in the world like. With the development of the times, its varieties are also developing towards diversification. With the acceleration of the pace of life, instant cocoa powder, boxed or paper-packed chocolate bars, etc. appear, which are very convenient to carry and use. However, due to the inability to quickly absorb and penetrate the brain barrier, the effect is affected. Contents of the invention [0003] Nanotechnology in the 21st century has added new techniques and new products to chocolate processing. Nanochocolate is a kind of chocolate developed by nano-crushing technology and nano-encapsulation technology. Nano-chocolate powder can be brewed and drunk with cold water or hot water. It is a new fashion drink that refreshes people quickly and can continue the energy as required; The effect of study, life and work quality. [...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/00
Inventor 范波澜
Owner 范波澜
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