CN105454605A - Chocolate to which gamma-aminobutyric acid and theanine are added and preparation method thereof - Google Patents
Chocolate to which gamma-aminobutyric acid and theanine are added and preparation method thereof Download PDFInfo
- Publication number
- CN105454605A CN105454605A CN201510918829.4A CN201510918829A CN105454605A CN 105454605 A CN105454605 A CN 105454605A CN 201510918829 A CN201510918829 A CN 201510918829A CN 105454605 A CN105454605 A CN 105454605A
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- China
- Prior art keywords
- chocolate
- theanine
- gaba
- cocoa
- lecithin
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- DATAGRPVKZEWHA-YFKPBYRVSA-N N(5)-ethyl-L-glutamine Chemical compound CCNC(=O)CC[C@H]([NH3+])C([O-])=O DATAGRPVKZEWHA-YFKPBYRVSA-N 0.000 title claims abstract description 120
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 75
- 229940026510 theanine Drugs 0.000 title claims abstract description 60
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 title claims abstract description 53
- 229960003692 gamma aminobutyric acid Drugs 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 title abstract 3
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 105
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 31
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 23
- 229940067606 lecithin Drugs 0.000 claims abstract description 23
- 239000000787 lecithin Substances 0.000 claims abstract description 23
- 235000010445 lecithin Nutrition 0.000 claims abstract description 23
- 229930006000 Sucrose Natural products 0.000 claims abstract description 19
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 19
- 229940110456 cocoa butter Drugs 0.000 claims abstract description 19
- 235000019868 cocoa butter Nutrition 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 19
- 235000008939 whole milk Nutrition 0.000 claims abstract description 19
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 239000005720 sucrose Substances 0.000 claims description 18
- 238000002844 melting Methods 0.000 claims description 12
- 230000008018 melting Effects 0.000 claims description 12
- 238000002347 injection Methods 0.000 claims description 3
- 239000007924 injection Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 238000010257 thawing Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 9
- 239000000203 mixture Substances 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000009472 formulation Methods 0.000 abstract 4
- 230000002040 relaxant effect Effects 0.000 abstract 2
- 235000013681 dietary sucrose Nutrition 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 230000036651 mood Effects 0.000 description 9
- VYFYYTLLBUKUHU-UHFFFAOYSA-N dopamine Chemical compound NCCC1=CC=C(O)C(O)=C1 VYFYYTLLBUKUHU-UHFFFAOYSA-N 0.000 description 6
- 210000004556 brain Anatomy 0.000 description 5
- 229960003638 dopamine Drugs 0.000 description 3
- 230000002082 anti-convulsion Effects 0.000 description 2
- 230000008451 emotion Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000001537 neural effect Effects 0.000 description 2
- 239000002858 neurotransmitter agent Substances 0.000 description 2
- 230000033764 rhythmic process Effects 0.000 description 2
- 208000019901 Anxiety disease Diseases 0.000 description 1
- 102000004980 Dopamine D2 Receptors Human genes 0.000 description 1
- 108090001111 Dopamine D2 Receptors Proteins 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000049 anti-anxiety effect Effects 0.000 description 1
- 230000036506 anxiety Effects 0.000 description 1
- 239000002249 anxiolytic agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000005013 brain tissue Anatomy 0.000 description 1
- 229960002719 buserelin Drugs 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 210000003792 cranial nerve Anatomy 0.000 description 1
- 230000000994 depressogenic effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 125000000291 glutamic acid group Chemical group N[C@@H](CCC(O)=O)C(=O)* 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000010534 mechanism of action Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 210000002569 neuron Anatomy 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 239000000932 sedative agent Substances 0.000 description 1
- 230000001624 sedative effect Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/42—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
The invention provides a chocolate formulation to which gamma-aminobutyric acid and theanine are added. The chocolate is mainly prepared from, 30%-50% of saccharose, 15%-30% of cocoa butter, 15%-30% of cocoa liquid blocks, 10%-30% of whole milk powder, 0.2%-1.0% of lecithin, 0.05%-0.30% of GABA and 0.05%-0.30% of theanine. A preparation method corresponding to the formulation is provided. Through the specific formulation design and the corresponding preparation method, the silky feeling of the chocolate is not affected through the added gamma-aminobutyric acid and theanine, and the effect of relaxing the mind can be achieved. According to the chocolate prepared through the formulation, the special bad flavor of GABA and theanine is covered up, and the taste and flavor of the chocolate are not affected. The chocolate can achieve the effects of relieving tension, relaxing the mind and the like through GABA and theanine, and the chocolate is particularly suitable for young white-collar workers with high working pressure and fast pace of life.
Description
Technical field
The present invention relates to field of food, particularly relate to and a kind ofly add chocolate of GABA and theanine and preparation method thereof.
Background technology
Modern society, rhythm of life is more and more faster, and operating pressure is also increasing, and increasing people can be subject to the puzzlement of intense strain and pressure.If can not loosen mood in time and release the pressure, negative mood and pressure just likely can affect work and life.Chocolate is the leisure food that a acceptance the most common is higher.If some being had the food ingredient loosening mood and release the pressure function is added in chocolate, just can brings to consumer at consumer's dietetic chocolate simultaneously and loosen mood, know from experience the beautiful impression relieving pressure.
GABA (being called for short GABA), as the most important inhibitory transmitter of brain tissue, can reduce neuronal activity, prevents nerve cell overheated, thus has and calm the nerves and eliminate depressed effect, be referred to as " the natural sedative of brain ".GABA can in conjunction with antianxiety brain acceptor and make it activate, then act synergistically with other material, stop the information relevant to anxiety arrive at brain indicate maincenter.Therefore, GABA can be fundamentally calm neural, plays effect anticonvulsion and antianxity.
Theanine is distinctive free amino acid in tealeaves, and theanine is glutamic acid gamma-buserelin, pleasantly sweet.Theanine can obviously promote mesencephalic centre dopamine D_2 receptors, improves dopamine physiologically active in brain.Dopamine is a kind of central neurotransmitter activating cranial nerve cell, and the emotion state of its physiologically active and people is closely related.Although the mechanism of action of people to theanine pivot nervous system is in the brain not fully aware of, theanine on the impact of spirit and emotion undoubtedly part be the effect from living to maincenter neurotransmitter dopamine physiology.
Existing chocolate is of less types, only sells as a kind of coated snack product, also main to meet for the purpose of consumer taste to the improvement of chocolate, rarely has a kind of energy functional form chocolate that is anticonvulsion, that loosen mood to come out.
Summary of the invention
For the weak point existed in above-mentioned technology, the invention provides a kind of chocolate that with the addition of GABA and theanine, by specific formula Design and specific preparation method, make the chocolate obtained except the mouthfeel meeting consumer, can also the effect loosening mood be played.
In order to realize according to these objects of the present invention and other advantage, the present invention is achieved through the following technical solutions:
Add a chocolate for GABA and theanine, it comprises (by mass fraction):
Sucrose, 30 ~ 50%;
Cocoa butter, 15 ~ 30%;
Cocoa liquor, 15 ~ 30%;
Whole milk powder, 10 ~ 30%;
Lecithin, 0.2 ~ 1.0%;
GABA，0.05～0.30％；
Theanine, 0.05 ~ 0.30%.
Preferably, described interpolation GABA and the chocolate of theanine, wherein, comprise (by mass fraction):
Sucrose, 34.2%;
Cocoa butter, 30%;
Cocoa liquor, 15%;
Whole milk powder, 20%;
Lecithin, 0.6%;
GABA，0.1％；
Theanine, 0.1%.
After deliberation under this proportioning obtained chocolate mouthfeel and functional be the best.
Preferably, described interpolation GABA and the chocolate of theanine, wherein,
Sucrose 344.5g, cocoa butter 200g, cocoa liquor 300g, whole milk powder 150g, lecithin 2g, GABA0.5g, theanine 3g, obtained 1000g is chocolate.
Preferably, described interpolation GABA and the chocolate of theanine, wherein,
Sucrose 336.5g, cocoa butter 150g, cocoa liquor 200g, whole milk powder 300g, lecithin 10g, GABA3g, theanine 0.5g, obtained 1000g is chocolate.
Preferably, described interpolation GABA and the chocolate of theanine, wherein,
Sucrose 342g, cocoa butter 300g, cocoa liquor 150g, whole milk powder 200g, lecithin 6g, GABA1g, theanine 1g, obtained 1000g is chocolate.
Further, this case additionally provides a kind of preparation method preparing the chocolate of above-mentioned interpolation GABA and theanine, and it comprises the following steps:
Step 1, heated cocoa liquid block make it melting, add lecithin, GABA and theanine and carry out being mixed to form liquid second component in the cocoa liquor of melting;
Step 2, sucrose, cocoa butter, cocoa liquor and whole milk powder melting mixing are formed the first component, the first component mixed is cooled to 33 ~ 35 DEG C, pour in semicircle chocolate mould, be upside down on grill after 30 seconds, until chocolate is frozen into semicircle hollow hemisphere;
Step 3, get two semicircle hollow hemisphere and heat, two hemisphere are closed up fast, makes hollow chocolate ball;
Step 4, to injection liquid second component in hollow chocolate ball, until the inside of hollow chocolate is filled with, then the chocolate rolling of the chocolate ball after filling being put into thawing is pulled out, solidifies.
Preferably, the preparation method of described interpolation GABA and the chocolate of theanine, wherein, in step 1, the temperature of heated cocoa liquid block is 52 ~ 58 DEG C; The mode adding lecithin, GABA and theanine is: first lecithin, GABA and theanine are mixed, then is divided into 3 ~ 10 parts and successively adds in the cocoa liquor of melting respectively, mixes.
Preferably, the preparation method of described interpolation GABA and the chocolate of theanine, wherein, in step 2, sucrose, cocoa butter, cocoa liquor and whole milk powder melt temperature are 52 ~ 78 DEG C.
Preferably, the preparation method of described interpolation GABA and the chocolate of theanine, wherein, in step 3, two semicircle hollow hemisphere heating-up temperatures are 45 ~ 55 DEG C.
Preferably, the preparation method of described interpolation GABA and the chocolate of theanine, wherein, in step 4, setting temperature is 9 ~ 15 DEG C.
The present invention at least comprises following beneficial effect: by specific formula Design and corresponding preparation method, makes the GABA that adds and theanine neither affect chocolate silk smooth felling, can also play the effect loosening mood; The chocolate adopting this formula to make, masks GABA and the distinctive bad local flavor of theanine, and does not affect chocolate mouthfeel own and local flavor; GABA and theanine can be given chocolate and to releive tension pressure, loosen the effects such as mood, are particularly suitable for operating pressure large, the young white collar crowd that rhythm of life is fast.
Part is embodied by explanation below by other advantage of the present invention, target and feature, part also will by research and practice of the present invention by those skilled in the art is understood.
Detailed description of the invention
The present invention is described in further detail below, can implement according to this with reference to description word to make those skilled in the art.
Should be appreciated that used hereinly such as " to have ", other element one or more do not got rid of in " comprising " and " comprising " term or the existence of its combination or interpolation.
embodiment 1
Take sucrose 344.5g, cocoa butter 200g, cocoa liquor 300g, whole milk powder 150g, lecithin 2g, GABA0.5g, theanine 3g obtain chocolate 1000g.
embodiment 2
Take sucrose 336.5g, cocoa butter 150g, cocoa liquor 200g, whole milk powder 300g, lecithin 10g, GABA3g, theanine 0.5g obtain chocolate 1000g.
embodiment 3
Take sucrose 342g, cocoa butter 300g, cocoa liquor 150g, whole milk powder 200g, lecithin 6g, GABA1g, theanine 1g obtain chocolate 1000g.
Embodiment 1,2,3 all makes the chocolate adding GABA and theanine by following steps:
Step 1, heated cocoa liquid block make it melting, the temperature of heated cocoa liquid block is 52 ~ 58 DEG C, in the cocoa liquor of melting, add lecithin, GABA and theanine carry out being mixed to form liquid second component, the mode adding lecithin, GABA and theanine is: first lecithin, GABA and theanine are mixed, be divided into 3 ~ 10 parts more successively to add in the cocoa liquor of melting respectively, mix;
Step 2, sucrose, cocoa butter, cocoa liquor and whole milk powder melting mixing are formed the first component, melt temperature is 52 ~ 78 DEG C, the first component mixed is cooled to 33 ~ 35 DEG C, pour in semicircle chocolate mould, be upside down on grill after 30 seconds, until chocolate is frozen into semicircle hollow hemisphere;
Step 3, get two semicircle hollow hemisphere and heat, heating-up temperature is 45 ~ 55 DEG C, two hemisphere is closed up fast, makes hollow chocolate ball;
Step 4, to injection liquid second component in hollow chocolate ball, until the inside of hollow chocolate is filled with, then the chocolate rolling of the chocolate ball after filling being put into thawing is pulled out, and solidify, setting temperature is 9 ~ 15 DEG C.
To sum up, the chocolate adopting the formula of embodiment 1 to 3 to obtain all has the effect relieving pressure, loosen mood, wherein, the mouthfeel of embodiment 2 and functional be the best after testing.
Although embodiment of the present invention are open as above, it is not restricted to listed in description and embodiment utilization.It can be applied to various applicable the field of the invention completely.Other amendment can be easily realized for those skilled in the art.Therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details.
Claims (10)
1. add a chocolate for GABA and theanine, it is characterized in that, comprise (by mass fraction):
Sucrose, 30 ~ 50%;
Cocoa butter, 15 ~ 30%;
Cocoa liquor, 15 ~ 30%;
Whole milk powder, 10 ~ 30%;
Lecithin, 0.2 ~ 1.0%;
GABA，0.05～0.30％；
Theanine, 0.05 ~ 0.30%.
2. the chocolate of interpolation GABA according to claim 1 and theanine, is characterized in that, comprises (by mass fraction):
Sucrose, 34.2%;
Cocoa butter, 30%;
Cocoa liquor, 15%;
Whole milk powder, 20%;
Lecithin, 0.6%;
GABA，0.1％；
Theanine, 0.1%.
3. the chocolate of interpolation GABA according to claim 1 and theanine, is characterized in that, comprise,
Sucrose 344.5g, cocoa butter 200g, cocoa liquor 300g, whole milk powder 150g, lecithin 2g, GABA0.5g, theanine 3g, obtained 1000g is chocolate.
4. the chocolate of interpolation GABA according to claim 1 and theanine, is characterized in that,
Sucrose 336.5g, cocoa butter 150g, cocoa liquor 200g, whole milk powder 300g, lecithin 10g, GABA3g, theanine 0.5g, obtained 1000g is chocolate.
5. the chocolate of interpolation GABA according to claim 1 and theanine, is characterized in that,
Sucrose 342g, cocoa butter 300g, cocoa liquor 150g, whole milk powder 200g, lecithin 6g, GABA1g, theanine 1g, obtained 1000g is chocolate.
6. prepare a preparation method for the chocolate of interpolation GABA as described in any one of claim 1 to 5 and theanine, it is characterized in that, comprise the following steps:
Step 1, heated cocoa liquid block make it melting, add lecithin, GABA and theanine and carry out being mixed to form liquid second component in the cocoa liquor of melting;
Step 2, sucrose, cocoa butter, cocoa liquor and whole milk powder melting mixing are formed the first component, the first component mixed is cooled to 33 ~ 35 DEG C, pour in semicircle chocolate mould, be upside down on grill after 30 seconds, until chocolate is frozen into semicircle hollow hemisphere;
Step 3, get two semicircle hollow hemisphere and heat, two hemisphere are closed up fast, makes hollow chocolate ball;
Step 4, to injection liquid second component in hollow chocolate ball, until the inside of hollow chocolate is filled with, then the chocolate rolling of the chocolate ball after filling being put into thawing is pulled out, solidifies.
7. the preparation method adding the chocolate of GABA and theanine as claimed in claim 6, it is characterized in that, in step 1, the temperature of heated cocoa liquid block is 52 ~ 58 DEG C; The mode adding lecithin, GABA and theanine is: first lecithin, GABA and theanine are mixed, then is divided into 3 ~ 10 parts and successively adds in the cocoa liquor of melting respectively, mixes.
8. the preparation method adding the chocolate of GABA and theanine as claimed in claim 6, it is characterized in that, in step 2, sucrose, cocoa butter, cocoa liquor and whole milk powder melt temperature are 52 ~ 78 DEG C.
9. the preparation method adding the chocolate of GABA and theanine as claimed in claim 6, it is characterized in that, in step 3, two semicircle hollow hemisphere heating-up temperatures are 45 ~ 55 DEG C.
10. the preparation method adding the chocolate of GABA and theanine as claimed in claim 6, it is characterized in that, in step 4, setting temperature is 9 ~ 15 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510918829.4A CN105454605A (en) | 2015-12-11 | 2015-12-11 | Chocolate to which gamma-aminobutyric acid and theanine are added and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510918829.4A CN105454605A (en) | 2015-12-11 | 2015-12-11 | Chocolate to which gamma-aminobutyric acid and theanine are added and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105454605A true CN105454605A (en) | 2016-04-06 |
Family
ID=55593168
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510918829.4A Pending CN105454605A (en) | 2015-12-11 | 2015-12-11 | Chocolate to which gamma-aminobutyric acid and theanine are added and preparation method thereof |
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| Country | Link |
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| CN (1) | CN105454605A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108261472A (en) * | 2018-02-11 | 2018-07-10 | 成都图径生物科技有限公司 | Composition for relieving asthenopia containing matrimony vine, chrysanthemum, γ-aminobutyric acid and theanine |
| CN111803480A (en) * | 2020-07-21 | 2020-10-23 | 仙乐健康科技(安徽)有限公司 | Solid preparation and preparation method and application thereof |
| CN112655800A (en) * | 2020-12-21 | 2021-04-16 | 上海诺德生物实业有限公司 | Chocolate containing theanine probiotics and preparation method thereof |
| CN113785900A (en) * | 2021-08-27 | 2021-12-14 | 杭州顶莱食品有限公司 | Dark chocolate for improving sleep quality |
| CN113854387A (en) * | 2021-08-13 | 2021-12-31 | 安徽省甘滋罗生物科技股份有限公司 | Chocolate with health care function and production process thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108261472A (en) * | 2018-02-11 | 2018-07-10 | 成都图径生物科技有限公司 | Composition for relieving asthenopia containing matrimony vine, chrysanthemum, γ-aminobutyric acid and theanine |
| CN111803480A (en) * | 2020-07-21 | 2020-10-23 | 仙乐健康科技(安徽)有限公司 | Solid preparation and preparation method and application thereof |
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| CN112655800A (en) * | 2020-12-21 | 2021-04-16 | 上海诺德生物实业有限公司 | Chocolate containing theanine probiotics and preparation method thereof |
| CN113854387A (en) * | 2021-08-13 | 2021-12-31 | 安徽省甘滋罗生物科技股份有限公司 | Chocolate with health care function and production process thereof |
| CN113785900A (en) * | 2021-08-27 | 2021-12-14 | 杭州顶莱食品有限公司 | Dark chocolate for improving sleep quality |
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