CN102823704A - Preparation method of compound radix cynanchi bungei and black ginkgo kernel filled chocolate - Google Patents
Preparation method of compound radix cynanchi bungei and black ginkgo kernel filled chocolate Download PDFInfo
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Abstract
The invention provides a preparation method of a compound radix cynanchi bungei and black ginkgo kernel filled chocolate. The filled chocolate not only has the characteristic of a regular original taste chocolate and is also added with a core material component formed by that radix cynanchi bungei, acanthopanax root and barbary wolfberry fruit are extracted and concentrated to obtain a concentrated liquid material and then are immersed a dried black ginkgo kernel, and then coating, molding, cooling and hardening are carried out on fused chocolate and the core material which accounts for 30-70% of the total weight, so that the requirements of people on a chocolate product are met and the functional requirements of the chocolate product are added; the compound radix cynanchi bungei and black ginkgo kernel filled chocolate has very good physiological accommodation and health care functions to people with arteriosclerosis, hyperlipemia and hyperlipidemia in a process of eating a chocolate food, so as to have the beneficial health-care effect; and meanwhile, the compound radix cynanchi bungei and black ginkgo kernel filled chocolate also has very good effects of anti-ageing, resisting fatigue, anti-oxidizing and improving immunity.
Description
Technical field
The present invention relates to food processing field, relate in particular to the preparation method of the pitch-black food containing gingko almond chocolate cream of a kind of compound hoary head.
Background technology
Chocolate as a kind of healthy leisure food, gift and the consumer goods of chocolate product as fashion are selected in Along with people's growth in the living standard, increasing consumption.Chocolate is the transliteration of English chocoLate, has another name called chocolate, and being one type is the special confectionery that contains of basic composition with the cocoa bean goods, and delicate mouthfeel is lubricated, and special fragrance is arranged, and caloric value is very high.The characteristic that chocolate is different from other candies is the brown outward appearance of light; Its dissimilar chocolate is of different shades; The height of cocoa component content is different and different to the shade of chocolate; That common chocolate has is brown, white and black are chocolate, also has each manufacturer to use cocoa power, cream, sugared chocolate as feedstock production etc. according to oneself select materials simultaneously.Chocolate is of a great variety, and raw material composition and processing technology are pressed in its classification, can divide two big types of plain chocolate and chocolates; And plain chocolate can be divided into three kinds of different kinds by its different material composition with production technology; The vanilla chocolate that is brown or dark brown color and luster like appearance; Have milk chocolate and above two kinds of chocolates brown or that light brown is damp and be the basic characteristic plain chocolate (like white chocolate, coffee chocolate, black tea chocolate, fruit taste chocolate etc.) for preparing; Make it to form the plain chocolate that is rich in flavour and characteristic, have difformity and special favor, enriched people's demand.
Chocolate is to utilize various candies, kernel etc. as fuse, adopts the different process method, covers dissimilar and plain chocolate kind, like chocolate cream (like whisky heart chocolate, sugared heart chocolate etc.).Nut chocolate is to use various kernels, mixes mutually with plain chocolate with certain proportion, processes chocolate and polishing chocolate such as row, piece, grain (like almond, peanut, fibert) with watering mold forming.That chocolate contains is higher fatty acid, high protein, high sugar and high heat, and the fusing point of its main component cocoa butter also contains the material of abundant vitamin and excitor nerves such as micro-theobromine, caffeine near people's body temperature in cocoa bean.In process,, make its emulsibility and good look, fragrance, so chocolate has the nutritive value of height, and be easy to digest and assimilate with height owing to repeatedly grind to form particulate.
In the prior art; Though chocolate production technology is ripe, designs and varieties are more, because sugar content is high, heat is big; A large amount of dietetic chocolates be prone to blood sugar raise, fat and limited adaptation population and sales volume; It can also be seen that from the product of market sale it is more to produce at present the chocolate product of pursuing the characteristic local flavor, to functionalization with to have the chocolate product that people are played a role in health care very few; The chocolate product that exploitation has functionalization, health should be the target of future development, can have vast market prospect.Chinese patent CN 100577024C discloses " chocolate cream of antierythrite " and has had characteristics such as taste is salubrious, throat-clearing lung-moistening; Overcome the sweet deficiency that is prone to cause problems such as throat discomfort, blood sugar rising after greasy, edible of chocolate mouthfeel in the prior art; Its center material can be any kernel, dry fruit (like almond, shelled peanut, pine nut, walnut kernel), is characterized in constituting chocolate cream by heart material and sweet shell.
Along with the demand of chocolate in China market constantly increases; Can the elite composition of Chinese herbal medicine be fused in the chocolate product; Can make this product functionization, seriation; For compatriots' health obtains useful health-care efficacy in the dietetic chocolate product, will be the chocolate product direction of market development at home undoubtedly, Chinese herbal medicine is that the soul of China's medical science is precious; The Chinese herbal medicine with the active effect of biological function that can medicinally can eat again combines to prepare characteristic with chocolate; The health chocolate product that the disease-prevention health function of being healthy and strong is arranged again will make chocolate variation at local flavor, functional diversities and satisfies the demand of more consumers, also can have more vast market prospect.
Summary of the invention
The preparation method who the purpose of this invention is to provide the pitch-black food containing gingko almond chocolate cream of a kind of compound hoary head; This chocolate cream removes has the chocolate characteristic of conventional original flavor; Increase radix cynanchi bungei, wilsonii, the fruit of Chinese wolfberry again through extracting the core material composition of processing with black food containing gingko almond; Both having satisfied the demand of people to chocolate product, and can strengthen the functional requisite of chocolate product again, is a kind of desirable health food.
Technical scheme of the present invention realizes by following method:
The preparation method of the pitch-black food containing gingko almond chocolate cream of a kind of compound hoary head is characterized in that this preparation method may further comprise the steps:
Step (one): with the fermentation black food containing gingko almond of water content at 45-55%, the drip pan of packing into is sent dry 150-300 minute of 70 ℃ of-80 ℃ of drying rooms of temperature control to; Measured moisture content is at 2%-3%; Take out cooling, pack, preserve subsequent use 4-6 ℃ of following environment temperature with food bag;
Step (two): select high quality white tuber of multiflower knotweed 25g-50g, wilsonii 25g-50g, fruit of Chinese wolfberry 25g-50g and clean, microwave drying, pulverizing are 50 orders-60 order powder;
Step (three): the powder in the step (two) is added pure water boil extraction 3 times, add 15-20 times of water gaging first and soak 7.0-8.0h, heated and boiled is extracted 2.5h-3.5h; Add for the second time 5 times of amount pure water heated and boiled and extract 1.5h-2.5h, add 3 times of amount pure water heated and boiled for the third time and extract 1.0h-2.0h, merge extract; Filter respectively with diatomite filter and asbestos filter; After making the filtrating clear, filtrating with the smart filter of 0.45 μ m miillpore filter, must be filtrated again;
Step (four): the heating of the filtrating in the step (three) is condensed into the thick medicinal extract that relative density is 1.20-1.30, adds edible alcohol in the thick medicinal extract, making spirituosity concentration is 65%-75%; Leave standstill 24h in 4 ℃ of-6 ℃ of environment; Get supernatant, with 0.22 μ m filtering with microporous membrane, recovered under reduced pressure alcohol; Be condensed into 1000 gram weight and divide concentrate, subsequent use;
Step (five): the concentrate in black food containing gingko almond of the dried fermentation in the step () and the step (four) is deceived food containing gingko almond by doing fermentation: concentrate=1:0.5-1.0 mixed also is preheated to 70 ℃-80 ℃, drops into vacuum tank, vacuumizes the impregnation process secondary; The vacuum of finding time for the first time is 0.98-1.02Mpa, and retention time 80-120min slowly abolishes vacuum then; The vacuum of finding time for the second time is 0.98-1.02Mpa, and retention time 40-60min is after treating slowly to abolish vacuum; Continue dipping 6h-8h, make the black food containing gingko almond of dried fermentation evenly suck concentrate and be saturation state, pick up; Drain; Microwave drying, making water content is 3%-5%, promptly gets the pitch-black food containing gingko almond core material of compound hoary head;
Step (six): the pitch-black food containing gingko almond core material of the compound hoary head in chocolate that will melt and the step (five) is pressed core material content 30%-70%; Send into and be coated with in the clothing make-up machine; After being coated with clothing moulding, hardening by cooling, promptly get the pitch-black food containing gingko almond chocolate cream of compound hoary head finished product.
The preparation method of the pitch-black food containing gingko almond chocolate cream of a kind of compound hoary head of the present invention can also comprise Tea Polyphenols 0.15-0.3% in the concentrate material in its step (four).
The preparation method of the pitch-black food containing gingko almond chocolate cream of a kind of compound hoary head of the present invention can also comprise L-arabinose 0-25% in the concentrate material in its step (four).
According to the present invention, " % " among the present invention is percentage by weight.
The pitch-black food containing gingko almond chocolate cream of a kind of compound hoary head of the present invention also can be made laminarly, and its characteristic is that also the preparation method of the pitch-black food containing gingko almond chocolate cream of this laminar compound hoary head comprises the steps:
Step (one): with the fermentation black food containing gingko almond of water content at 45-55%, the drip pan of packing into is sent dry 150-300 minute of 70 ℃ of-80 ℃ of drying rooms of temperature control to; Measured moisture content is at 2%-3%; Take out cooling, pack, preserve subsequent use 4-6 ℃ of following environment temperature with food bag;
Step (two): select high quality white tuber of multiflower knotweed 25g-50g, wilsonii 25g-50g, fruit of Chinese wolfberry 25g-50g and clean, microwave drying, pulverizing are 50 orders-60 order powder;
Step (three): the powder in the step (two) is added pure water boil extraction 3 times, add 15-20 times of water gaging first and soak 7.0-8.0h, heated and boiled is extracted 2.5h-3.5h; Add for the second time 5 times of amount pure water heated and boiled and extract 1.5h-2.5h, add 3 times of amount pure water heated and boiled for the third time and extract 1.0h-2.0h, merge extract; Filter respectively with diatomite filter and asbestos filter; After making the filtrating clear, filtrating with the smart filter of 0.45 μ m miillpore filter, must be filtrated again;
Step (four): the heating of the filtrating in the step (three) is condensed into the thick medicinal extract that relative density is 1.20-1.30, adds edible alcohol in the thick medicinal extract, making spirituosity concentration is 65%-75%; Leave standstill 24h in 4 ℃ of-6 ℃ of environment; Get supernatant, with 0.22 μ m filtering with microporous membrane, recovered under reduced pressure alcohol; Be condensed into 1000 gram weight and divide concentrate, subsequent use;
Step (five): the concentrate in black food containing gingko almond of the dried fermentation in the step () and the step (four) is deceived food containing gingko almond by doing fermentation: concentrate=1:0.5-1.0 mixed also is preheated to 70 ℃-80 ℃, drops into vacuum tank, vacuumizes the impregnation process secondary; The vacuum of finding time for the first time is 0.98-1.02Mpa, and retention time 80-120min slowly abolishes vacuum then; The vacuum of finding time for the second time is 0.98-1.02Mpa, and retention time 40-60min is after treating slowly to abolish vacuum; Continue dipping 6h-8h, make the black food containing gingko almond of dried fermentation evenly suck concentrate and be saturation state, pick up; Drain, microwave drying, making water content is 8%-10%; With the drum extruder material is pressed into the thin slice of uniformity again, cut into different sizes and shape as required after, carry out drying again; Making water content is 3%-5%, promptly gets the pitch-black food containing gingko almond sheet of compound hoary head core material;
Step (six): the pitch-black food containing gingko almond sheet of the compound hoary head core material in chocolate that will melt and the step (five) is pressed sheet core material 30%-70%; Send into and be coated with in the clothing make-up machine; After being coated with clothing moulding, hardening by cooling, promptly get the pitch-black food containing gingko almond sheet of compound hoary head chocolate cream finished product.
The preparation method of the pitch-black food containing gingko almond sheet of a kind of compound hoary head of the present invention chocolate cream can also comprise Tea Polyphenols 0.15-0.3% in the concentrate material in its step (four).
The preparation method of the pitch-black food containing gingko almond sheet of a kind of compound hoary head of the present invention chocolate cream can also comprise L-arabinose 0-25% in the concentrate material in its step (four).
According to the present invention, " % " among the present invention is percentage by weight.
The pitch-black food containing gingko almond chocolate cream of a kind of compound hoary head of the present invention; Select known chocolate product material as basic shell material; The concentrated material that extracts with warps such as radix cynanchi bungei, wilsonii, the fruits of Chinese wolfberry is that the main function material composition is processed core with the black food containing gingko almond of fermentation; And the collaborative and humidification of each active ingredient; Enable to play useful health-care effect, have anti-ageing, antifatigue, anti-oxidant, the health-care efficacy that improves immunity simultaneously from the cuisines of dietetic chocolate, strengthening physiological regulation function to the people that suffer from artery sclerosis, hyperlipidemia, hyperglycaemia in essence.
The black food containing gingko almond of fermentation, be by clean food containing gingko almond after the zymotic fluid fermentation of lactic acid bacteria preparation, the black food containing gingko almond that in specified temp and humidity and environment, lets its spontaneous fermentation form again; This preparation method's technical maturity, and application national patent (CN102318847A) form batch process by ginkgo source, Xuzhou bioengineering Co., Ltd; The sharpest edges of this product are effectively transformed through the nutriment that makes food containing gingko almond behind the lactobacillus-fermented, improve the content of its amino acid and reduced sugar, have effectively promoted the nutritional quality of food containing gingko almond; The black food containing gingko almond total amino acid content of fermentation has improved 76.04% before the fermentation; Total sugar content is 46.24%, and food containing gingko almond by fermentation is more conducive to absorption of human body, has improved the oxidation resistance of food containing gingko almond simultaneously; Anti-immunocompetence strengthens; At food containing gingko almond high temperature self sweat when long, reduce effectively or remove the alkyl phenols component in the kernel, the intoxicating phenomenon that reduces and avoid too much causing because of edible; Make the safe edible of food containing gingko almond and the nutrition and the effect of performance food containing gingko almond obtain guarantee; The black food containing gingko almond moisture of fermentation for the application of further expanding ginkgo nut provides convenience, also provides the raw material basis for product of the present invention 45～55%.
The radix cynanchi bungei source is the piece root of Asclepiadaceae plant cynanchum auriculatum Royle (cynan chun auriculatum Royle ex wight), mountain on the other way round cynanchum auriculatum Royle ex Wight (cynanchum witfor dii (maxin.) Hemsl) and Bunge Swallowwort Root (cynan chum bungei Decne); It is traditional delay aging drug; Have filling liver kidney, benefiting essence-blood, strengthen the bone, black beard and hair and the effect of promoting longevity, be the traditional dietotherapeutic resource of China.THE CHEMICAL CONSTITUENTS OF CYNANCHUM AURICULATUM: the nutritional labeling in (1) radix cynanchi bungei: radix cynanchi bungei also contains the trace element of rich in amino acid, vitamin, phosphatide, inorganic salts and needed by human except that containing general nutritional labelings such as a certain amount of crude fat, crude protein, free sugar and starch.The highest in the vitamin with B family vitamin content; Situation in its amino acid content and the American Ginseng is similar, and is the abundantest with glutamic acid, aspartic acid and arginine content, and wherein arginine content reaches as high as 2.23% of living quality; Contained trace element comprises zinc, calcium, magnesium, iron etc., and wherein the content of zinc element is especially high; The phospholipid composition that also contains rich in the radix cynanchi bungei mainly comprises compositions such as lecithin, lipositol, monoethanolamine phosphatide and phosphatidic acid; Lipid in the radix cynanchi bungei is main with unrighted acid, and is wherein abundant with linoleic acid content; (2) active component in the radix cynanchi bungei: polyhydroxy pregnane ester glycosides is the main active substances in the radix cynanchi bungei, and the piece root that derives from cynanchum auriculatum Royle, mountain on the other way round cynanchum auriculatum Royle ex Wight and Bunge Swallowwort Root all contains polyhydroxy pregnane ester glycosides.Before the nineties in 20th century, there is Japanese scholar separation of pure from cynanchum auriculatum Royle to dissolve 13 kinds of saponin(es and 11 kinds of aglycons; China scientist is to cynanchum auriculatum Royle C
21Be separated to 4 C in the acid hydrolysis products of sterioside bullion
21Steroidal ester group aglycon is respectively Jia Jiaming (gagamine), caudatin (caudatin), Metaplexigenin (metaplexigonin) and aglycon of the triumphant end (kidjo-ranin); Also all contain relative molecular mass in above-mentioned three kinds of radix cynanchi bungei kinds and be respectively three kinds of heteroglycan of 28000,51000 and 117000; These heteroglycan are formed by rhamnose, arabinose, wood sugar, galactolipin and 6 kinds of monose of glucose, also are active components important in the radix cynanchi bungei.The physiological function of radix cynanchi bungei: (1) is to Immune Effects; Radix cynanchi bungei and water-soluble medicinal extract and C
21Steroidal ester glycosides all has tangible immunological enhancement to normal and immunosuppressant animal; (2) eliminate the free radical effect: modern pharmacological research shows that radix cynanchi bungei can improve the body's immunity of aged animal, removes free radical, suppress the formation of lipid peroxide, can use to absorb the similar aging variation that ozone causes and return to the state near the normal person; (3) antitumor action: radix cynanchi bungei steroidal ester glycosides anti-tumor experiment is found; Radix cynanchi bungei steroidal ester glycosides has good antitumor action; And it is in extensive range to suppress tumour; It not only has significant action effect to ehrlich ascites tumor and Lewis lung cancer, simultaneously the human tumor cell strain of in vitro culture, animal tumor cell strain etc. is all had the obvious suppression effect; (4) hepatoprotective effect: research confirms; Radix cynanchi bungei total glucoside has the significant protection effect to the liver of the hemolytic anemia that acetylphenylhydrazine causes; Medicine can make the enzymatic activity of impaired animal's liver that recovery is in various degree arranged, and RNA and albumen are synthetic in the liver cell increases, and shows the recovery of liver function; Protection liver cell or promotion granulophilocyte develop into cell; The peroxidatic reaction of lipid that alcohol induced and acetylphenylhydrazine are caused all can be by remarkable inhibition, thereby impaired liver is played a good protection; (5) to the influence of cardiac function: experimental study confirms that radix cynanchi bungei total glucoside has the effect that reduces the body oxygen demand, prolongs survival time of animals under the anoxia condition; Can effectively suppress the generation of MDA; Thereby the cardiac muscle cell is avoided or receive the damage of free radical less, the complete structure and the normal physiological function of protection cardiac muscle; (6) effect for reducing fat: radix cynanchi bungei has the effect of tangible reduction serum cholesterol; Radix cynanchi bungei total glucoside can also play the effect that anti-high fat is actuated the arteries and veins smooth muscle cell proliferation, this formation to the prevention of arterial AP have positive effect (open Lian Fujihong military chief editor dietotherapeutic resource and bioactive ingredients. Chemical Industry Press's 2005.9 126-128 pages or leaves).
Wilsonii is dry root and rhizome or the stem of Araliaceae wilsonii Acanthopanax senticosus (Rupr.el Maxim.) Harms." northeast medicinal plant will " is introduced " is tonic.The effect that wind dispelling, dampness elimination, diuresis are arranged, is good for the stomach is controlled impotence, arthralgia and myalgia, four limbs are unsuccessful and disease such as hernia stomachache." " Ningxia Chinese herbal medicine handbook is claimed: " diuresis.Treatment children's muscles and bones impotence is soft, and it is slower to walk, deficiency of vital energy edema "." Pharmacopoeia of People's Republic of China clinical application notice " version in 2010, record and narrate: " replenish qi to invigorate the spleen, tonify the kidney to relieve mental strain, be used for spleen-lung Qi deficiencyly, body void is weak, poor appetite, and deficiency of both the lung and kidney, chronic cough void is breathed heavily, the soreness of waist and knee joint of suffering from a deficiency of the kidney, deficiency of both the heart and spleen, insomnia and dreamful sleep.Its chemical composition mainly contains multiple glycoside composition: eleutheroside A, B, B
1, D, E, F, G, I, L, K, M, Syringin, Liriodendron glycosides etc.; Favism constituents: isofraxidin etc.; Lignan component: sesamin etc.; Also contain carbohydrate, aliphatic acid and quinones etc.Its pharmacology and effect, the wilsonii pharmacological action: 1. anti-ageing, strong, improve immunologic function, short inducement interferon; 2. improve antifatigue, radioresistance, anti-anoxia ability; 3. regulate nervous function, regulate adrenal gland, thyroid gland, gonad function and glycometabolism etc.; 4. regulate cardiovascular function, expansion of cerebral vascular improves the brain circulation, regulates blood pressure; 5. anti inflammatory detoxication, cough-relieving apophlegmatic; 6. antitumaous effect; 7. promote metabolism and regeneration effect; 8. eleutheroside has hypoglycemic activity.These article are classified as " the article list that can be used for health food " by health ministry.
The fruit of Chinese wolfberry for the ripening fruits of matrimony vine of solanaceae plant (Lycium chintnse) or lycium barbarum (Ly cium bar barum), is famous nourishing Chinese medicine, is listed in by health ministry " be food be again the article list of medicine ".The function nourishing yin and supplementing blood, benefiting shrewd head.Shennong's Herbal is claimed: " obey hard muscles and bones for a long time, it is not old to make light of one's life by commiting suicide, cold-resistant heat "." property of medicine opinion " meaning can " be mended the vital essence various symptims and signs of deficiency, make eye bright and calm the nerves, make us long-lived ".The traditional Chinese medical science is used for soreness and weakness of waist and knees due to deficient of kidney deficiency and liver, essence and blood, dizziness and tinnitus etc.These article contain betaine (about 1%), LBP-X, carrotene, thiamines, riboflavin, Yan acid, ascorbic acid, calcium, phosphorus, iron etc.Modern pharmacological research is the result show, these article still have reducing blood lipid, step-down, effect such as hypoglycemic; And ability enhancing body immunologic function; Make the active rising of erythrocyte sod.Its polysaccharide has antioxidation, and experimental result shows that also these article are to safeguarding the somatic normal development of the elderly, improve the repair ability of DNA and impelling senile cell all to play a part useful to young direction reverse.
Tea Polyphenols, pharmacological research confirms: (1) has antioxygenic property and Green Tea Extract ability, and is anti-ageing, stops lipid peroxidation; (2) hemangiectasis, improve microcirculation, reduce platelet aggregation property, improve hemorheology status, strengthen the heart, brain supply of blood flow; (3) reducing blood lipid, hypoglycemic, prevent and treat hypertension and antiatherosclerosis; (4) antitumor, anti-sudden change, anti-curing cancers; (5) anti-inflammation; (6) health-care effect; (7) hepatoprotective effect; (8) antiallergic action; (9) immunoregulation effect (Jia Gongfu chief editor, clinical medicine is newly used coupling complete works of (the 2nd edition), People's Health Publisher in December, 2006,1107 pages).Tea Polyphenols remove have anti-oxidant, anti-sudden change, biological functions such as anticancer change, anti-ageing, removing free radical, hypotensive and cholesterol; In functional food, using as antioxidant, anticorrisive agent has anti-oxidant, anti-corrosive fresh-keeping, protects look, protects vitamin, removes peculiar smell, improves the function of flavour of food products; In addition; Tea Polyphenols also has good bacteriostasis, and the application in product of the present invention is with playing good health care synergy and to the guaranteeing role of product quality.
The L-arabinose is the five carbon atoms sugar that from corncob stalk, pericarp hemicellulose, extracts, separates and obtain, the arabinose that is otherwise known as, and its sugariness is the half the of sucrose; L-arabinose itself is difficult to absorbed by alimentary canal; Even long-term eating can not have toxicity to human body to the health deleterious impact yet, the part that is not used in vivo can be discharged metabolism and the absorption that suppresses sucrose from urine; Therefore auxiliary blood sugar reducing function is arranged; The L-arabinose is as a kind of sugar low in calories, can suppress to raise because of taking in the blood sugar that sucrose causes, and prevention and the treatment disease relevant with hyperglycaemia played the effect of assistant hypoglycemic; Can reach the effect that reduces blood sugar through the absorption of the sucrose in the high fat high-carbonhydrate diet of effective inhibition; Can reduce and stable blood glucose value, thereby play protection and repairing pancreas, the effect of prevention diabetes.The change effect of skeletal muscle fibre composition of L-arabinose influences the growth of stomach fat tissue through the domination glycolysis to glycosyloxyization, and the change of this muscle fibre ratio has the effect that improves type II diabetes and obesity.It is to suppress sucrase active in the human small intestine that the L-arabinose acts on the most significantly, thereby regulates the excessive absorption of human body to sucrose, and it can also activate, breed beneficial bacterium in enteron aisle simultaneously; Improve metabolic function; Can regulate blood sugar, blood fat and minimizing fat accumulation, make it good, also have combing skeletal muscle in addition in the application prospect of aspects such as fat-reducing, control diabetes; Effects such as sterilizing oral; The L-arabinose has solved the contradiction that not only keeps the health of sweet taste but also green health, and the L-arabinose has that hypoglycemic is protected kidney, relaxed bowel, a toxin-expelling and face nourishing, beauty and skin care; Regulate effects such as blood sugar, the fat fat-reducing of dispelling, be widely used in the specific crowd of " three high surpass " abroad as raw material.In May, 2008, the L-arabinose is " new resource food " by the health ministry approval.
Chocolate cream of the present invention compared with prior art has following beneficial effect:
(1) cooperates with the extraction material of the radix cynanchi bungei with functional component, wilsonii, the fruit of Chinese wolfberry with the black food containing gingko almond of the fermentation of processing through fermentation; Can bring into play the medicinal efficacy of its active ingredient better; The people that suffer from artery sclerosis, hyperlipidemia, hyperglycaemia, high cholesterol are had good physiology regulate and health-care effect, have the action and efficacy of anti-ageing, antifatigue, anti-oxidant, enhance immunity power simultaneously.
(2) with the technology of kinds of traditional Chinese medicines through water extract-alcohol precipitation; Extract its effective composition and deceive the food containing gingko almond core through vacuumizing to flood active ingredient to be distributed to equably to do to process in the black food containing gingko almond again; Unlikely and chocolate mixing and produce disagreeable taste; Can guarantee that more it incorporates the stability of active ingredient, has characteristic product.
(3) traditional Chinese medicine ingredients through water carry, alcohol precipitation; The medicinal material organic principle is fully extracted; Improve the effect of Chinese medicine in product, wherein in the leaching process repeatedly link filter, guarantee to extract the fine and closely woven degree of composition; The one, infiltration and evenly easily when being beneficial to the black food containing gingko almond core of preparation, the 2nd, guarantee exquisiteness, the lubricated mouthfeel of chocolate product after edible.
(4) can select the L-arabinose as sweetener to the needs of different crowd taste according to product; The L-arabinose can suppress because of taking in the blood sugar rising that sucrose causes; The disease that prevention and treatment are relevant with hyperglycaemia plays the effect of assistant hypoglycemic, so help diabetes patient; The L-arabinose can also activate in enteron aisle, breed beneficial bacterium simultaneously, improves metabolic function, can regulate blood sugar, blood fat and minimizing fat accumulation, so suitable obese people is edible; The L-arabinose has the effect of combing skeletal muscle, sterilizing oral in addition.
(5) the compound hoary head pitch-black food containing gingko almond chocolate cream antioxygenic property and the anti-oxidation function that have compiled fermentation black food containing gingko almond, chocolate and Chinese medicine composition and Tea Polyphenols significantly improves; Its anti-immunocompetence, reducing blood lipid, norcholesterol and the hypoglycemic and anti-ageing function of waiting for a long time are remarkable, and suitable mid-aged population is edible.
(6) the black food containing gingko almond core material mouthfeel of product of the present invention is soft, chews instant, is the popular food that integrates natural, green, cuisines, health, fashion, and is applicable to that more the crowd of all ages and classes section eats.Product of the present invention, novel, unique flavor, functional abundanter is the newtype in the chocolate food, is a kind of health healthy food of characteristic local flavor, market prospects are wide.
The specific embodiment
Below further the preparation method of the pitch-black food containing gingko almond chocolate cream of a kind of compound hoary head is set forth through embodiment; But it is not a limitation of the present invention, to the professional and technical personnel; Any to change of the present invention, all will fall into protection scope of the present invention.
Embodiment 1
Step (one): with the fermentation black food containing gingko almond of water content at 45-55%, the drip pan of packing into is sent dry 300 minutes of 70 ℃ of drying rooms of temperature control to, and measured moisture content takes out at 2%-3%, packs with food bag, preserves subsequent use 4-6 ℃ of following environment temperature;
Step (two): select high quality white tuber of multiflower knotweed 50g, wilsonii 50g, fruit of Chinese wolfberry 50g and clean, microwave drying, pulverizing are 50 order powder;
Step (three): the powder in the step (two) is added 20 times of amount pure water soak 8.0h, heated and boiled is extracted 3.5h, filters; Filter residue is added 5 times of amount pure water heated and boiled extract 2.5h, filter, filter residue adds 3 times of amount pure water heated and boiled again and extracts 2.0h; Filter, merge No. three times extract, filter respectively with diatomite filter and asbestos filter; After making the filtrating clear, with the smart filter of 0.45 μ m miillpore filter, must filtrate again;
Step (four): the heating of the filtrating in the step (three) is condensed into the thick medicinal extract that relative density is 1.20-1.30, adds edible alcohol in the thick medicinal extract, making spirituosity concentration is 75%; Leave standstill 24h in 4 ℃ of-6 ℃ of environment, get supernatant, with 0.22 μ m filtering with microporous membrane; Recovered under reduced pressure alcohol; Add 3 gram Tea Polyphenols, be condensed into 1000 gram weight and divide concentrate, subsequent use;
Step (five): the concentrate in black food containing gingko almond of the dried fermentation in the step () and the step (four) is deceived food containing gingko almond by doing fermentation: concentrate=1:1.0 mixed also is preheated to 70 ℃-80 ℃, drops into vacuum tank, vacuumizes the processing secondary, and the vacuum of finding time for the first time is 1.02Mpa; Retention time 120min slowly abolishes vacuum then, and the vacuum of finding time for the second time is 0.98Mpa; Retention time 60min after treating slowly to abolish vacuum, continues dipping 8h; Make the black food containing gingko almond of dried fermentation evenly suck concentrate and be saturation state, pick up, drain; Microwave drying, making water content is 3%-5%, promptly gets the pitch-black food containing gingko almond core material of compound hoary head;
Step (six): the pitch-black food containing gingko almond core material of the compound hoary head in chocolate that will melt and the step (five); Chocolate by weight percentage: core material=70:30 sends into and is coated with the clothing make-up machine, is coated with clothing moulding, hardening by cooling through conventional method; Select, pack, get product.
Embodiment 2
Step (one): with the fermentation black food containing gingko almond of water content at 45-55%, the drip pan of packing into is sent dry 150 minutes of 80 ℃ of drying rooms of temperature control to, and measured moisture content takes out at 2%-3%, packs with food bag, preserves subsequent use 4-6 ℃ of following environment temperature;
Step (two): select high quality white tuber of multiflower knotweed 25g, wilsonii 25g, fruit of Chinese wolfberry 25g and clean, microwave drying, pulverizing are 60 order powder;
Step (three): the powder in the step (two) is added 15 times of amount pure water soak 7.0h, heated and boiled is extracted 2.5h, filters; Filter residue is added 5 times of amount pure water heated and boiled extract 1.5h, filter, filter residue adds 3 times of amount pure water heated and boiled again and extracts 1.0h; Filter, merge No. three times extract, filter respectively with diatomite filter and asbestos filter; After making the filtrating clear, with the smart filter of 0.45 μ m miillpore filter, must filtrate again;
Step (four): the heating of the filtrating in the step (three) is condensed into the thick medicinal extract that relative density is 1.20-1.30, adds edible alcohol in the thick medicinal extract, making spirituosity concentration is 70%; Leave standstill 24h in 4 ℃ of-6 ℃ of environment, get supernatant, with 0.22 μ m filtering with microporous membrane; Recovered under reduced pressure alcohol; Add 1.5 gram Tea Polyphenols, be condensed into 1000 gram weight and divide concentrate, subsequent use;
Step (five): the concentrate in black food containing gingko almond of the dried fermentation in the step () and the step (four) is deceived food containing gingko almond by doing fermentation: concentrate=1:0.5 mixed also is preheated to 70 ℃-80 ℃, drops into vacuum tank, vacuumizes the processing secondary, and the vacuum of finding time for the first time is 0.98Mpa; Retention time 100min slowly abolishes vacuum then, and the vacuum of finding time for the second time is 1.0Mpa; Retention time 40min after treating slowly to abolish vacuum, continues dipping 6h; Make the black food containing gingko almond of dried fermentation evenly suck concentrate and be saturation state, pick up, drain; Microwave drying, making water content is 3%-5%, promptly gets the pitch-black food containing gingko almond core material of compound hoary head;
Step (six): the pitch-black food containing gingko almond core material of the compound hoary head in chocolate that will melt and the step (five); Chocolate by weight percentage: core material=30:70 sends into and is coated with the clothing make-up machine, is coated with clothing moulding, hardening by cooling through conventional method; Select, pack, get product.
Embodiment 3
Step (one): with the fermentation black food containing gingko almond of water content at 45-55%, the drip pan of packing into is sent dry 260 minutes of 75 ℃ of drying rooms of temperature control to, and measured moisture content takes out at 2%-3%, packs with food bag, preserves subsequent use 4-6 ℃ of following environment temperature;
Step (two): select high quality white tuber of multiflower knotweed 50g, wilsonii 25g, fruit of Chinese wolfberry 25g and clean, microwave drying, pulverizing are 60 order powder;
Step (three): the powder in the step (two) is added 16 times of amount pure water soak 7.0h, heated and boiled is extracted 3.0h, filters; Filter residue is added 5 times of amount pure water heated and boiled extract 2.0h, filter, filter residue adds 3 times of amount pure water heated and boiled again and extracts 1.5h; Filter, merge No. three times extract, filter respectively with diatomite filter and asbestos filter; After making the filtrating clear, with the smart filter of 0.45 μ m miillpore filter, must filtrate again;
Step (four): the heating of the filtrating in the step (three) is condensed into the thick medicinal extract that relative density is 1.20-1.30, adds edible alcohol in the thick medicinal extract, making spirituosity concentration is 70%; Leave standstill 24h in 4 ℃ of-6 ℃ of environment, get supernatant, with 0.22 μ m filtering with microporous membrane; Recovered under reduced pressure alcohol; Add 2 gram Tea Polyphenols and 200g L-arabinoses, be condensed into 1000 gram weight and divide concentrate, subsequent use;
Step (five): the concentrate in black food containing gingko almond of the dried fermentation in the step () and the step (four) is deceived food containing gingko almond by doing fermentation: concentrate=1:0.7 mixed also is preheated to 70 ℃-80 ℃, drops into vacuum tank, vacuumizes the processing secondary, and the vacuum of finding time for the first time is 0.99Mpa; Retention time 80min slowly abolishes vacuum then, and the vacuum of finding time for the second time is 1.01Mpa; Retention time 40min after treating slowly to abolish vacuum, continues dipping 6h; Make the black food containing gingko almond of dried fermentation evenly suck concentrate and be saturation state, pick up, drain; Microwave drying, making water content is 3%-5%, promptly gets the pitch-black food containing gingko almond core material of compound hoary head;
Step (six): the pitch-black food containing gingko almond core material of the compound hoary head in chocolate that will melt and the step (five); Chocolate by weight percentage: core material=40:60 sends into and is coated with the clothing make-up machine, is coated with clothing moulding, hardening by cooling through conventional method; Select, pack, get product.
Embodiment 4
At the black food containing gingko almond of the fermentation of 45-55%, the drip pan of packing into is sent dry 300 minutes of the drying room of 70 ℃ of temperature controls to step (), records water content at 2%-3%, takes out, and packs with food bag, preserves subsequent use 4-6 ℃ of following environment temperature with water content;
Step (two): select high quality white tuber of multiflower knotweed 40g, wilsonii 20g, fruit of Chinese wolfberry 20g and clean, microwave drying, pulverizing are 50 order powder;
Step (three): the powder in the step (two) is added 18 times of amount pure water soak 7.5h, heated and boiled is extracted 3.0h, filters; Filter residue is added 5 times of amount pure water heated and boiled extract 2.0h, filter, filter residue adds 3 times of amount pure water heated and boiled again and extracts 1.0h; Filter, merge No. three times extract, filter respectively with diatomite filter and asbestos filter; After making the filtrating clear, with the smart filter of 0.45 μ m miillpore filter, must filtrate again;
Step (four): the heating of the filtrating in the step (three) is condensed into the thick medicinal extract that relative density is 1.20-1.30, adds edible alcohol in the thick medicinal extract, making spirituosity concentration is 65%; Leave standstill 24h in 4 ℃ of-6 ℃ of environment; Get supernatant, with 0.22 μ m filtering with microporous membrane, recovered under reduced pressure alcohol; Be condensed into 1000 gram weight and divide concentrate, subsequent use;
Step (five): the concentrate in black food containing gingko almond of the dried fermentation in the step () and the step (four) is deceived food containing gingko almond by doing fermentation: concentrate=1:0.8 mixed also is preheated to 70 ℃-80 ℃, drops into vacuum tank, vacuumizes the processing secondary, and the vacuum of finding time for the first time is 1.02Mpa; Retention time 80min slowly abolishes vacuum then, and the vacuum of finding time for the second time is 0.98Mpa; Retention time 60min after treating slowly to abolish vacuum, continues dipping 7h; Make the black food containing gingko almond of dried fermentation evenly suck concentrate and be saturation state, pick up, drain; Microwave drying, making water content is 3%-5%, promptly gets the pitch-black food containing gingko almond core material of compound hoary head;
Step (six): the pitch-black food containing gingko almond core material of the compound hoary head in chocolate that will melt and the step (five); Chocolate by weight percentage: core material=50:50 sends into and is coated with the clothing make-up machine, is coated with clothing moulding, hardening by cooling through conventional method; Select, pack, get product.
Embodiment 5
At the black food containing gingko almond of the fermentation of 45-55%, the drip pan of packing into is sent dry 150 minutes of the drying room of 80 ℃ of temperature controls to step (), records water content at 2%-3%, takes out, and packs with food bag, preserves subsequent use 4-6 ℃ of following environment temperature with water content;
Step (two): select high quality white tuber of multiflower knotweed 40g, wilsonii 30g, fruit of Chinese wolfberry 30g and clean, microwave drying, pulverizing are 60 order powder;
Step (three): the powder in the step (two) is added 20 times of amount pure water soak 7.0h, heated and boiled is extracted 3.5h, filters; Filter residue is added 5 times of amount pure water heated and boiled extract 2.0h, filter, filter residue adds 3 times of amount pure water heated and boiled again and extracts 2.0h; Filter, merge No. three times extract, filter respectively with diatomite filter and asbestos filter; After making the filtrating clear, with the smart filter of 0.45 μ m miillpore filter, must filtrate again;
Step (four): the heating of the filtrating in the step (three) is condensed into the thick medicinal extract that relative density is 1.20-1.30, adds edible alcohol in the thick medicinal extract, making spirituosity concentration is 70%; Leave standstill 24h in 4 ℃ of-6 ℃ of environment, get supernatant, with 0.22 μ m filtering with microporous membrane; Recovered under reduced pressure alcohol; Add 2.5 gram Tea Polyphenols and 150g L-arabinoses, be condensed into 1000 gram weight and divide concentrate, subsequent use;
Step (five): the concentrate in black food containing gingko almond of the dried fermentation in the step () and the step (four) is deceived food containing gingko almond by doing fermentation: concentrate=1:0.6 mixed also is preheated to 70 ℃-80 ℃, drops into vacuum tank, vacuumizes the processing secondary; The vacuum of finding time for the first time is 0.98Mpa, and retention time 120min slowly abolishes vacuum then; The vacuum of finding time for the second time is 0.98Mpa, and retention time 60min is after treating slowly to abolish vacuum; Continue dipping 6h, make the black food containing gingko almond of dried fermentation evenly suck concentrate and be saturation state, pick up; Drain, microwave drying, making water content is 8%-10%; Earlier material is pressed into the thin slice of uniformity, after cut growth 30mm, wide 20mm, the thick 2.5mm sheet, carries out drying more again with the drum extruder; Making water content is 3%-5%, promptly gets the pitch-black food containing gingko almond sheet of compound hoary head core material;
Step (six): the pitch-black food containing gingko almond sheet of the compound hoary head core material in chocolate that will melt and the step (five); Chocolate by weight percentage: core material=30:70 sends into and is coated with the clothing make-up machine, is coated with clothing moulding, hardening by cooling through conventional method; Select, pack, get product.
Embodiment 6
At the black food containing gingko almond of the fermentation of 45-55%, the drip pan of packing into is sent dry 260 minutes of the drying room of 75 ℃ of temperature controls to step (), records water content at 2%-3%, takes out, and packs with food bag, preserves subsequent use 4-6 ℃ of following environment temperature with water content;
Step (two): select high quality white tuber of multiflower knotweed 30g, wilsonii 40g, fruit of Chinese wolfberry 30g and clean, microwave drying, pulverizing are 55 order powder;
Step (three): the powder in the step (two) is added 15 times of amount pure water soak 8.0h, heated and boiled is extracted 3.0h, filters; Filter residue is added 5 times of amount pure water heated and boiled extract 2.0h, filter, filter residue adds 3 times of amount pure water heated and boiled again and extracts 1.5h; Filter, merge No. three times extract, filter respectively with diatomite filter and asbestos filter; After making the filtrating clear, with the smart filter of 0.45 μ m miillpore filter, must filtrate again;
Step (four): the heating of the filtrating in the step (three) is condensed into the thick medicinal extract that relative density is 1.20-1.30, adds edible alcohol in the thick medicinal extract, making spirituosity concentration is 75%; Leave standstill 24h in 4 ℃ of-6 ℃ of environment; Get supernatant, with 0.22 μ m filtering with microporous membrane, recovered under reduced pressure alcohol; Be condensed into 1000 gram weight and divide concentrate, subsequent use;
Step (five): the concentrate in black food containing gingko almond of the dried fermentation in the step () and the step (four) is deceived food containing gingko almond by doing fermentation: concentrate=1:0.8 mixed also is preheated to 70 ℃-80 ℃, drops into vacuum tank, vacuumizes the processing secondary; The vacuum of finding time for the first time is 0.99Mpa, and retention time 100min slowly abolishes vacuum then; The vacuum of finding time for the second time is 0.99Mpa, and retention time 50min is after treating slowly to abolish vacuum; Continue dipping 8h, make the black food containing gingko almond of dried fermentation evenly suck concentrate and be saturation state, pick up; Drain, microwave drying, making water content is 8%-10%; Earlier material is pressed into the thin slice of uniformity with the drum extruder, again cut growth 60mm, wide 30mm, thick 3mm or be cut into long 25mm, wide 25mm, thick 5mm sheet after, carry out drying again; Making water content is 3%-5%, promptly gets the pitch-black food containing gingko almond sheet of compound hoary head core material;
Step (six): the pitch-black food containing gingko almond sheet of the compound hoary head core material in chocolate that will melt and the step (five); Chocolate by weight percentage: core material=60:40 sends into and is coated with the clothing make-up machine, is coated with clothing moulding, hardening by cooling through conventional method; Select, pack, get product.
Claims (4)
1. the preparation method of the pitch-black food containing gingko almond chocolate cream of compound hoary head is characterized in that this preparation method may further comprise the steps:
Step (one): with the fermentation black food containing gingko almond of water content at 45-55%, the drip pan of packing into is sent dry 150-300 minute of 70 ℃ of-80 ℃ of drying rooms of temperature control to; Measured moisture content is at 2%-3%; Take out cooling, pack, preserve subsequent use 4-6 ℃ of following environment temperature with food bag;
Step (two): select high quality white tuber of multiflower knotweed 25g-50g, wilsonii 25g-50g, fruit of Chinese wolfberry 25g-50g and clean, microwave drying, pulverizing are 50 orders-60 order powder;
Step (three): the powder in the step (two) is added pure water boil extraction 3 times, add 15-20 times of water gaging first and soak 7.0-8.0h, heated and boiled is extracted 2.5h-3.5h; Add for the second time 5 times of amount pure water heated and boiled and extract 1.5h-2.5h, add 3 times of amount pure water heated and boiled for the third time and extract 1.0h-2.0h, merge extract; Filter respectively with diatomite filter and asbestos filter; After making the filtrating clear, filtrating with the smart filter of 0.45 μ m miillpore filter, must be filtrated again;
Step (four): the heating of the filtrating in the step (three) is condensed into the thick medicinal extract that relative density is 1.20-1.30, adds edible alcohol in the thick medicinal extract, making spirituosity concentration is 65%-75%; Leave standstill 24h in 4 ℃ of-6 ℃ of environment; Get supernatant, with 0.22 μ m filtering with microporous membrane, recovered under reduced pressure alcohol; Be condensed into 1000 gram weight and divide concentrate, subsequent use;
Step (five): the concentrate in black food containing gingko almond of the dried fermentation in the step () and the step (four) is deceived food containing gingko almond by doing fermentation: concentrate=1:0.5-1.0 mixed also is preheated to 70 ℃-80 ℃, drops into vacuum tank, vacuumizes the impregnation process secondary; The vacuum of finding time for the first time is 0.98-1.02Mpa, and retention time 80-120min slowly abolishes vacuum then; The vacuum of finding time for the second time is 0.98-1.02Mpa, and retention time 40-60min is after treating slowly to abolish vacuum; Continue dipping 6h-8h, make the black food containing gingko almond of dried fermentation evenly suck concentrate and be saturation state, pick up; Drain; Microwave drying, making water content is 3%-5%, promptly gets the pitch-black food containing gingko almond core material of compound hoary head;
Step (six): the pitch-black food containing gingko almond core material of the compound hoary head in chocolate that will melt and the step (five) is pressed core material content 30%-70%; Send into and be coated with in the clothing make-up machine; After being coated with clothing moulding, hardening by cooling, promptly get the pitch-black food containing gingko almond chocolate cream of compound hoary head finished product.
2. the preparation method of the pitch-black food containing gingko almond chocolate cream of compound hoary head, its characteristic is that also this preparation method may further comprise the steps:
Step (one): with the fermentation black food containing gingko almond of water content at 45-55%, the drip pan of packing into is sent dry 150-300 minute of 70 ℃ of-80 ℃ of drying rooms of temperature control to; Measured moisture content is at 2%-3%; Take out cooling, pack, preserve subsequent use 4-6 ℃ of following environment temperature with food bag;
Step (two): select high quality white tuber of multiflower knotweed 25g-50g, wilsonii 25g-50g, fruit of Chinese wolfberry 25g-50g and clean, microwave drying, pulverizing are 50 orders-60 order powder;
Step (three): the powder in the step (two) is added pure water boil extraction 3 times, add 15-20 times of water gaging first and soak 7.0-8.0h, heated and boiled is extracted 2.5h-3.5h; Add for the second time 5 times of amount pure water heated and boiled and extract 1.5h-2.5h, add 3 times of amount pure water heated and boiled for the third time and extract 1.0h-2.0h, merge extract; Filter respectively with diatomite filter and asbestos filter; After making the filtrating clear, filtrating with the smart filter of 0.45 μ m miillpore filter, must be filtrated again;
Step (four): the heating of the filtrating in the step (three) is condensed into the thick medicinal extract that relative density is 1.20-1.30, adds edible alcohol in the thick medicinal extract, making spirituosity concentration is 65%-75%; Leave standstill 24h in 4 ℃ of-6 ℃ of environment; Get supernatant, with 0.22 μ m filtering with microporous membrane, recovered under reduced pressure alcohol; Be condensed into 1000 gram weight and divide concentrate, subsequent use;
Step (five): the concentrate in black food containing gingko almond of the dried fermentation in the step () and the step (four) is deceived food containing gingko almond by doing fermentation: concentrate=1:0.5-1.0 mixed also is preheated to 70 ℃-80 ℃, drops into vacuum tank, vacuumizes the impregnation process secondary; The vacuum of finding time for the first time is 0.98-1.02Mpa, and retention time 80-120min slowly abolishes vacuum then; The vacuum of finding time for the second time is 0.98-1.02Mpa, and retention time 40-60min is after treating slowly to abolish vacuum; Continue dipping 6h-8h, make the black food containing gingko almond of dried fermentation evenly suck concentrate and be saturation state, pick up; Drain, microwave drying, making water content is 8%-10%; With the drum extruder material is pressed into the thin slice of uniformity again, cut into different sizes and shape as required after, carry out drying again; Making water content is 3%-5%, promptly gets the pitch-black food containing gingko almond sheet of compound hoary head core material;
Step (six): the pitch-black food containing gingko almond sheet of the compound hoary head core material in chocolate that will melt and the step (five) is pressed sheet core material 30%-70%; Send into and be coated with in the clothing make-up machine; After being coated with clothing moulding, hardening by cooling, promptly get the pitch-black food containing gingko almond sheet of compound hoary head chocolate cream finished product.
3. according to the preparation method of claim 1 and the pitch-black food containing gingko almond chocolate cream of 2 described a kind of compound hoary heads, it is characterized in that also comprising Tea Polyphenols 0.15-0.3% in the concentrate material in the step (four).
4. according to the preparation method of claim 1 and the pitch-black food containing gingko almond chocolate cream of 2 described a kind of compound hoary heads, it is characterized in that also comprising L-arabinose 0-25% in the concentrate material in the step (four).
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831371A (en) * | 2016-03-29 | 2016-08-10 | 颍上县好圆食品有限公司 | Bamboo skin care chocolate |
| CN105851433A (en) * | 2016-03-29 | 2016-08-17 | 颍上县好圆食品有限公司 | Weight-losing chocolate candy |
-
2012
- 2012-09-22 CN CN 201210354427 patent/CN102823704A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831371A (en) * | 2016-03-29 | 2016-08-10 | 颍上县好圆食品有限公司 | Bamboo skin care chocolate |
| CN105851433A (en) * | 2016-03-29 | 2016-08-17 | 颍上县好圆食品有限公司 | Weight-losing chocolate candy |
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Application publication date: 20121219 |