CN105994867A - Chocolate with effect of improving immunity and preparation method thereof - Google Patents
Chocolate with effect of improving immunity and preparation method thereof Download PDFInfo
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- CN105994867A CN105994867A CN201610528656.XA CN201610528656A CN105994867A CN 105994867 A CN105994867 A CN 105994867A CN 201610528656 A CN201610528656 A CN 201610528656A CN 105994867 A CN105994867 A CN 105994867A
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- 230000036039 immunity Effects 0.000 title claims abstract description 16
- 230000000694 effects Effects 0.000 title abstract description 15
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- 239000000284 extract Substances 0.000 claims abstract description 139
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 73
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 39
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 20
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 19
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- 239000011701 zinc Substances 0.000 claims abstract description 15
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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
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- 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
- A23G1/423—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 containing microorganisms, enzymes
-
- 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
- A23G1/44—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses chocolate with the effect of improving immunity. The chocolate is characterized by being added with tea polyphenol accounting for 0.01%-1% of the total weight of the chocolate, aloe extract accounting for 0.01%-1% of the total weight of the chocolate, salidroside accounting for 0.01%-1% of the total weight of the chocolate, biological active peptides accounting for 0.01%-1% of the total weight of the chocolate, active calcium accounting for 0.01%-1% of the total weight of the chocolate, radix acanthopanacis semticosi extract accounting for 0.01%-1% of the total weight of the chocolate, fructus psoraleae extract accounting for 0.01%-1% of the total weight of the chocolate, coix seed extract accounting for 0.01%-1% of the total weight of the chocolate, orange peel extract accounting for 0.01%-1% of the total weight of the chocolate, tuber fleeceflower stem extract accounting for 0.01%-1% of the total weight of the chocolate, wild rice shoot extract accounting for 0.01%-1% of the total weight of the chocolate, cornua cervi pantotrichum extract accounting for 0.01%-1% of the total weight of the chocolate, cod liver oil accounting for 0.01%-1% of the total weight of the chocolate, flos chrysanthemi extract accounting for 0.01%-1% of the total weight of the chocolate, propolis accounting for 0.01%-1% of the total weight of the chocolate, pteridium aquilinum extract accounting for 0.01%-1% of the total weight of the chocolate, common yam rhizome extract accounting for 0.01%-1% of the total weight of the chocolate, zinc-enriched yeast accounting for 0.01%-1% of the total weight of the chocolate and okra extract accounting for 0.01%-1% of the total weight of the chocolate. According to the chocolate, the durability of functional active factors is achieved while easy chewing is achieved, and the nutritional healthcare effects of refreshing people, resisting fatigue, improving the organism immunity and the like are achieved; meanwhile, an original gum base is not destroyed, and the production cost is reduced.
Description
Technical field
The present invention relates to biological food technical field, be specifically related to a kind of chocolate having and improving immunity
And preparation method thereof.
Background technology
Chocolate is a kind of sweet food made for primary raw material with cocoa powder, it not only delicate mouthfeel sweet,
But also there is one strong fragrance.But, chocolate is a kind of phitosite, wherein protein
Content is on the low side, and fat content is higher.Therefore, human body will be caused unfavorable shadow by dietetic chocolate too much
Ring.
As fashion and the fast-moving consumer goods of modern society, the chocolate being purely by way of leisure food at present produces
Industry type is the most single, its product mainly with the additive such as coloring agent, flavour enhancer change chocolate profile,
Color and odor type kind.The theories such as functional, safety, environmental protection are the important sides of chocolate industry development
To.
To this end, people have carried out long-term exploration, it is proposed that various solutions.Such as, in
State's patent documentation discloses a kind of lipopenic chocolate (application number: CN99103180.6), and this is skilful
The production method of gram force includes the premix without fat composition that is substantially all preparing powdery, will be at most
The fatty composition of 96% is added in powdered premix and mixes, and obtains containing based on dough gross weight 18-24%
The dough of fat, refines this dough on refiner, obtains the particle diameter of 25-35 micron, add remaining containing
The composition of fat and lecithin, refine is also in harmonious proportion, and obtains fat content and is less than the lipopenic of 27 weight %
Milk chocolate.
Although such scheme reduces fat content, but also reduces the mouthfeel of chocolate simultaneously, and battalion
Support the abundantest, and health is not had health-care effect.
Summary of the invention
The technical problem to be solved is to provide a kind of safety good, and strong the having of stability carries
The chocolate of high immunity.
The technical problem to be solved realizes by the following technical solutions:
A kind of have the chocolate improving immunity, adds accounting for chocolate gross weight 0.01-1% in chocolate
Tea polyphenols, the Aloe extract of 0.01-1%, the rhodioside of 0.01-1%, the biological activity of 0.01-1%
Peptide, the activated calcium of 0.01-1%, the Radix Et Caulis Acanthopanacis Senticosi extract of 0.01-1%, the Fructus Psoraleae extract of 0.01-1%,
The Semen Coicis extract of 0.01-1%, the Pericarpium Citri tangerinae extract of 0.01-1%, the Caulis Polygoni Multiflori extract of 0.01-1%,
The Caulis Zizaniae caduciflorae extract of 0.01-1%, the Cornu Cervi Pantotrichum extract of 0.01-1%, the cod-liver oil of 0.01-1%, 0.01-1%
Flos Chrysanthemi extract, the propolis of 0.01-1%, the Herba Fimbristylis dichotomae extract of 0.01-1%, 0.01-1% Rhizoma Dioscoreae extract
Thing, the yeast rich in zinc of 0.01-1% and the Abelmoschus Esculentus Linn extract of 0.01-1%.
Above-mentioned biologically active peptide selects little molecule plant polypeptide, such as ginseng peptide, Rhizoma Gastrodiae peptide, Poria peptide, spirit
Sesame peptide, kudzu root peptides etc..
The preparation method of above-mentioned chocolate is as follows:
(1) carry out chocolate refining refine, make chocolate mass, add tea polyphenols, yeast rich in zinc,
Propolis, cod-liver oil, activated calcium and biologically active peptide, stirring of heating, control stirring speed 180-200r/min,
Continuous stirring 20-25min；
(2) in the material of step (1), add Aloe extract, Cornu Cervi Pantotrichum extract, Flos Chrysanthemi extraction
Thing, Herba Fimbristylis dichotomae extract, Rhizoma Dioscoreae extract, Abelmoschus Esculentus Linn extract, rhodioside, Radix Et Caulis Acanthopanacis Senticosi extract,
Fructus Psoraleae extract, Semen Coicis extract, Pericarpium Citri tangerinae extract, Caulis Polygoni Multiflori extract and Caulis Zizaniae caduciflorae extract,
Control stirring speed 180-200r/min, continuous stirring 20-25min；
(3) material in step (2) is sent into mould and carry out the demoulding of hardening, i.e. obtain finished product.
Effect of each component in the application:
Radix Rhodiolae, QI invigorating lung heat clearing, Fructus Alpiniae Oxyphyllae are nourished heart, hemostasis with astringents, dissipating blood stasis for subsidence of swelling, deficiency of vital energy and physically weak, after being ill
Fear of cold, shortness of breath and fatigue, cough due to lung-heat, spitting of blood, leucorrhea diarrhoea, traumatic injury, burn and scald, neurosis,
Altitude sickness, promote blood circulation relieving asthma, radioprotective；Join and chocolate play coordination effect, possess anti-hypoxia,
Resisting fatigue, radioprotective, improve mental and physical work efficiency, play refreshing effect.
Tea polyphenols (TP) is the polyphenol compound of separating-purifying from Folium Camelliae sinensis particularly green tea, is Folium Camelliae sinensis
Main active, there is pharmacological action widely.Tea polyphenols is total by improving human immunoglobulin
Measure and make it to maintain high level, stimulate the change of antibody activity, thus improve the overall immune ability of people.
Indirectly realize suppression or kill effect of various pathogen, pathogenic bacteria and virus.
Aloe is ancient traditional conventional Chinese medicine, belongs to Liliaceae Aloe, perennial evergreen herbaceous plant.
Originate in hot arid regions, Africa, the Song dynasty incoming China be loaded into pharmacopeia, its property bitter cold, enter the heart, liver,
The warp of spleen.Medical science has clearing away heat and loosing the bowels, parasite killing, treatment women's amenorrhea, infantile convulsion epilepsy, five
Infantile malnutrition, hemorrhoid fistula, effect of solution Fructus Crotonis poison.The most also find that it has sterilization, antiinflammatory, stops blooding, only
Bitterly, suppression tumor, antiulcer, promoting the production of body fluid to quench thirst, hearing-improing and eyesight improving, treating the liver protect the liver, treat periodontitis, sugar
The effects such as urine is sick.Additionally, the most nutritious skin, improve looks and regulate body's immunity and slow down aging
Effect.
Containing elements such as the natural mineral matter potassium of trace, sodium, ferrum, manganese, silicon, phosphorus, zinc in activated calcium,
The course of processing is activated, becomes excellent nutrient.These element major parts have physiological function,
It is the key component of enzyme and protein system, nucleic acid hormone, cell membrane etc. are played stable or activation.
Wherein many elements are along with the growth at people's age and aging, and body burden gradually decreases, edible containing activity
The chocolate of calcium can be supplemented.
Biologically active peptide is to extract isolated active factors from plant, two or more amino acid chain close
Protein polypeptide, play synergism with activated calcium, tea polyphenols, Caulis Polygoni Multiflori, Semen Coicis etc., promote
Enter the absorption of beneficial element.
The present invention adds peptide, tea polyphenols, Aloe isoreactivity composition at chocolate, through modern biotechnology,
Extract medicine essence, the modern healthy product of exquisiteness.Dispensing by monarch, minister, help, make prescription rigorous,
For subhealth state and the clinical manifestation of chronic fatigue syndrome crowd, identification of etiology according to differenciation of symptoms and signs, determination for the treatment of based on pathogenesis obtained through differentiation of symptoms and signs is principle,
Using the elite of Chinese crude drug, invigorating the liver and kidney is lost, the gas of benefit cardiopulmonary, can eliminate physical fatigue, reinforcement
Matter, makes people keep abundant energy in the high-speed domestic of modern city.
The invention has the beneficial effects as follows: the application introduce in modern food biotechnology tea polyphenols, Aloe,
The functional components such as Radix Rhodiolae, activated calcium, biologically active peptide, emphasis solve utilize animal nutrition and
The biological activity of nanotechnology guarantee substance or stability and the lasting of fragrance discharge, it is achieved gently
Pine makes functional activity factor persistency while chewing, reach to refresh oneself, resisting fatigue, improves immunity of organisms
Deng nutritional health function, do not destroy original gum base simultaneously, reduce production cost.
Detailed description of the invention
For the technological means making the present invention realize, creation characteristic, reach purpose and effect and be readily apparent from
Solve, below in conjunction with specific embodiment, the present invention is expanded on further.
Embodiment 1
A kind of have the chocolate improving immunity, adds accounting for chocolate gross weight 0.01% in chocolate
Tea polyphenols, the Aloe extract of 0.01%, the rhodioside of 0.01%, the biologically active peptide of 0.01%, 0.01%
Activated calcium, the Radix Et Caulis Acanthopanacis Senticosi extract of 0.01%, the Fructus Psoraleae extract of 0.01%, the Semen Coicis of 0.01% carry
Take thing, the Pericarpium Citri tangerinae extract of 0.01%, the Caulis Polygoni Multiflori extract of 0.01%, the Caulis Zizaniae caduciflorae extract of 0.01%, 0.01%
Cornu Cervi Pantotrichum extract, the cod-liver oil of 0.01%, the Flos Chrysanthemi extract of 0.01%, the propolis of 0.01%, 0.01%
Herba Fimbristylis dichotomae extract, the Rhizoma Dioscoreae extract of 0.01%, the yeast rich in zinc of 0.01% and 0.01% Abelmoschus esculentus extract
Thing.
The preparation method of above-mentioned chocolate is as follows:
(1) carry out chocolate refining refine, make chocolate mass, add tea polyphenols, yeast rich in zinc,
Propolis, cod-liver oil, activated calcium and biologically active peptide, stirring of heating, control stirring speed 180-200r/min,
Continuous stirring 20-25min；
(2) in the material of step (1), add Aloe extract, Cornu Cervi Pantotrichum extract, Flos Chrysanthemi extraction
Thing, Herba Fimbristylis dichotomae extract, Rhizoma Dioscoreae extract, Abelmoschus Esculentus Linn extract, rhodioside, Radix Et Caulis Acanthopanacis Senticosi extract,
Fructus Psoraleae extract, Semen Coicis extract, Pericarpium Citri tangerinae extract, Caulis Polygoni Multiflori extract and Caulis Zizaniae caduciflorae extract,
Control stirring speed 180-200r/min, continuous stirring 20-25min；
(3) material in step (2) is sent into mould and carry out the demoulding of hardening, i.e. obtain finished product.
Embodiment 2
A kind of have the chocolate improving immunity, adds accounting for chocolate gross weight 0.1% in chocolate
Tea polyphenols, the Aloe extract of 0.1%, the rhodioside of 0.1%, the biologically active peptide of 0.1%, 0.1%
Activated calcium, the Radix Et Caulis Acanthopanacis Senticosi extract of 0.05%, the Fructus Psoraleae extract of 0.05%, the Semen Coicis of 0.05% extract
Thing, the Pericarpium Citri tangerinae extract of 0.05%, the Caulis Polygoni Multiflori extract of 0.05%, the Caulis Zizaniae caduciflorae extract of 0.05%, 0.05%
Cornu Cervi Pantotrichum extract, the cod-liver oil of 0.05%, the Flos Chrysanthemi extract of 0.05%, the propolis of 0.05%, 0.05%
Herba Fimbristylis dichotomae extract, the Rhizoma Dioscoreae extract of 0.05%, the yeast rich in zinc of 0.05% and 0.05% Abelmoschus esculentus extract
Thing.
The preparation method of above-mentioned chocolate is as follows:
(1) carry out chocolate refining refine, make chocolate mass, add tea polyphenols, yeast rich in zinc,
Propolis, cod-liver oil, activated calcium and biologically active peptide, stirring of heating, control stirring speed 180-200r/min,
Continuous stirring 20-25min；
(2) in the material of step (1), add Aloe extract, Cornu Cervi Pantotrichum extract, Flos Chrysanthemi extraction
Thing, Herba Fimbristylis dichotomae extract, Rhizoma Dioscoreae extract, Abelmoschus Esculentus Linn extract, rhodioside, Radix Et Caulis Acanthopanacis Senticosi extract,
Fructus Psoraleae extract, Semen Coicis extract, Pericarpium Citri tangerinae extract, Caulis Polygoni Multiflori extract and Caulis Zizaniae caduciflorae extract,
Control stirring speed 180-200r/min, continuous stirring 20-25min；
(3) material in step (2) is sent into mould and carry out the demoulding of hardening, i.e. obtain finished product.
The preparation method of above-mentioned Ganoderma lucidum Peptides is as follows:
(1) Ganoderma is put in pure water it is carried out, maintain water temperature at 35-45 DEG C, first soak 15 points
About clock, pulling out and drain surface moisture and put into temperature and be 6-8 DEG C after then cleaning up, humidity is 78-82%
Fresh-keeping warehouse in deposit more than 4 hours；
Every 500g pure water wherein there was added Chinese liquor 30g, Sal 20g, citric acid 15g, Pericarpium Musae extraction
Thing 2g, green tea extract 10g, Saponin 10g, Bulbus Allii Cepae extract 8g, Herba portulacae extract 5g, chinaberry fruit
Extract 3g；Said method is used to be carried out can effectively removing the foreign material on Ganoderma surface, pathogenic bacteria etc.；
(2) Ganoderma in fresh-keeping warehouse is carried out micronizing, cross 80～120 mesh medicine sieves, at subzero 15 DEG C
Under environment freezing 40 minutes, take out the stirring that adds water, to the water content of REISH at about 40%-42%, must
To moistening material；
(3) moistening material is sent into grinder, continuously grinding 2 hours, cross 200 mesh sieves, be then fed into reaction
In still, inject steam while stirring, make the steam temperature in reactor reach 110 DEG C-130 DEG C, fully stir
Mix, make moistening material be heated evenly, heated and stirred 5-8 minute；
(4) the moistening material after heating is sent in microwave processing equipment, in microwave frequency 2450MHz, merit
Being spaced microwave treatment under rate 500W, interval time is 5 minutes, and each microwave treatment 10 minutes is carried out continuously
3-4 time；
(5) the moistening material after microwave treatment is taken by weight 1 (moistening material): 12-18 (water) left and right adds
Water, is warming up to 75 DEG C and soaks 1.5 hours, be subsequently adding papain and stir and maintain the temperature at
40～60 DEG C extract 1～4 hour, obtain extracting solution stand-by；Wherein the addition of papain is moistening
The 0.1-1% of material weight；
(6) take said extracted liquid, utilize the multiplex vacuum pump of circulating water type to carry out vacuum filtration, obtain sucking filtration
After peptide liquid；
(7) raw material peptide liquid is carried out vacuum spray drying, collect dried object and be Ganoderma lucidum Peptides.
Embodiment 3
A kind of have the chocolate improving immunity, adds accounting for chocolate gross weight 0.2% in chocolate
Tea polyphenols, the Aloe extract of 0.2%, the rhodioside of 0.2%, the biologically active peptide of 0.2%, 0.2%
Activated calcium, the Radix Et Caulis Acanthopanacis Senticosi extract of 0.1%, the Fructus Psoraleae extract of 0.1%, the Semen Coicis extract of 0.1%,
The Pericarpium Citri tangerinae extract of 0.1%, the Caulis Polygoni Multiflori extract of 0.1%, the Caulis Zizaniae caduciflorae extract of 0.1%, the Cornu Cervi Pantotrichum of 0.1%
Extract, the cod-liver oil of 0.1%, the Flos Chrysanthemi extract of 0.1%, the propolis of 0.1%, the Herba Fimbristylis dichotomae of 0.1% are extracted
Thing, the Rhizoma Dioscoreae extract of 0.1%, the yeast rich in zinc of 0.1% and the Abelmoschus Esculentus Linn extract of 0.1%.
The preparation method of above-mentioned chocolate is as follows:
(1) carry out chocolate refining refine, make chocolate mass, add tea polyphenols, yeast rich in zinc,
Propolis, cod-liver oil, activated calcium and biologically active peptide, stirring of heating, control stirring speed 180-200r/min,
Continuous stirring 20-25min；
(2) in the material of step (1), add Aloe extract, Cornu Cervi Pantotrichum extract, Flos Chrysanthemi extraction
Thing, Herba Fimbristylis dichotomae extract, Rhizoma Dioscoreae extract, Abelmoschus Esculentus Linn extract, rhodioside, Radix Et Caulis Acanthopanacis Senticosi extract,
Fructus Psoraleae extract, Semen Coicis extract, Pericarpium Citri tangerinae extract, Caulis Polygoni Multiflori extract and Caulis Zizaniae caduciflorae extract,
Control stirring speed 180-200r/min, continuous stirring 20-25min；
(3) material in step (2) is sent into mould and carry out the demoulding of hardening, i.e. obtain finished product.
The preparation method of above-mentioned Ganoderma lucidum Peptides is as follows:
(1) Ganoderma is put in pure water it is carried out, maintain water temperature at 35-45 DEG C, first soak 15 points
About clock, pulling out and drain surface moisture and put into temperature and be 6-8 DEG C after then cleaning up, humidity is 78-82%
Fresh-keeping warehouse in deposit more than 4 hours；
Every 500g pure water wherein there was added Chinese liquor 30g, Sal 20g, citric acid 15g, Pericarpium Musae extraction
Thing 2g, green tea extract 10g, Saponin 10g, Bulbus Allii Cepae extract 8g, Herba portulacae extract 5g, chinaberry fruit
Extract 3g；Said method is used to be carried out can effectively removing the foreign material on Ganoderma surface, pathogenic bacteria etc.；
(2) Ganoderma in fresh-keeping warehouse is carried out micronizing, cross 80～120 mesh medicine sieves, at subzero 15 DEG C
Under environment freezing 40 minutes, take out the stirring that adds water, to the water content of REISH at about 40%-42%, must
To moistening material；
(3) moistening material is sent into grinder, continuously grinding 2 hours, cross 200 mesh sieves, be then fed into reaction
In still, inject steam while stirring, make the steam temperature in reactor reach 110 DEG C-130 DEG C, fully stir
Mix, make moistening material be heated evenly, heated and stirred 5-8 minute；
(4) the moistening material after heating is sent in microwave processing equipment, in microwave frequency 2450MHz, merit
Being spaced microwave treatment under rate 500W, interval time is 5 minutes, and each microwave treatment 10 minutes is carried out continuously
3-4 time；
(5) the moistening material after microwave treatment is taken by weight 1 (moistening material): 12-18 (water) left and right adds
Water, is warming up to 75 DEG C and soaks 1.5 hours, be subsequently adding papain and stir and maintain the temperature at
40～60 DEG C extract 1～4 hour, obtain extracting solution stand-by；Wherein the addition of papain is moistening
The 0.1-1% of material weight；
(6) take said extracted liquid, utilize the multiplex vacuum pump of circulating water type to carry out vacuum filtration, obtain sucking filtration
After peptide liquid；
(7) raw material peptide liquid is carried out vacuum spray drying, collect dried object and be Ganoderma lucidum Peptides.
In order to verify the safety of chocolate prepared by the present invention, applicant carried out animal acute toxicity examination
Test:
Sample: tea polyphenols, Aloe extract, rhodioside, biologically active peptide, activated calcium, Radix Et Caulis Acanthopanacis Senticosi
Extract, Fructus Psoraleae extract, Semen Coicis extract, Pericarpium Citri tangerinae extract, Caulis Polygoni Multiflori extract, Caulis Zizaniae caduciflorae
Extract, Cornu Cervi Pantotrichum extract, cod-liver oil, Flos Chrysanthemi extract, propolis, Herba Fimbristylis dichotomae extract, Rhizoma Dioscoreae are extracted
Thing, yeast rich in zinc and Abelmoschus Esculentus Linn extract, mix said components, with 200 times of water dilutions, wiring solution-forming；
Experimental animal: white mice, weight average randomly chooses in about 40g, male and female, by Anhui Medical University of Science and Technology
Learn and provide.
Method and result: take white mice 50, be divided into 5 groups, often group 10, hungry about 15 hours, presses
Every each 10mL fills and feeds above-mentioned solution, the 1st, 2,3,4,5 groups filled in 24 hours respectively medicine feed thing 1,
2,3,4,5 times, observing 5 days, white mice is movable normal, non-toxic reaction, without dead.Show this Shen
Please cookies without acute toxicity, clinical medicine dose safety.
In order to verify the safety of chewing gum of the present invention, applicant carried out long-term toxicity test for animals:
Experimental animal: rat, weight average randomly chooses in about 130g, male and female, by Anhui medical courses in general
University provides.
Method and result: take rat 50, be divided into 5 groups, often group 10, wherein the 1st, 2,3,4 groups
As administration group, often organizing to fill respectively and feed 5mL, 6mL, 7mL, 8mL, the 5th group of diet is as comparison
Group, once a day, fills continuously and feeds 90 days, survey body weight, be administered latter 24 hours sacrificed by decapitation in last,
Survey blood, routine urinalysis, liver function, renal function, core, the internal organs such as kidney, the change of tissues observed form,
Observing the effect of dosage, observe diet, movable change, experiment proves that administration group compares nothing with matched group
Notable change, it is seen that calculate the equal non-toxic reaction of dosage relative to actual 50-200 times by kg body weight,
It is that a kind of safe health care is skilful.
The chocolate that the present invention prepares, outpatient service subhealth state patient patient in certain hospital uses, medication personnel
Totally 55 people, male 15 people, women 40 people, the age is in 28-60 year, 40 years old mean age.Medication personnel are every
Day 3 times, each dietetic chocolate 50g, adheres to edible 30 days.Observe edible personnel's tolerance feelings to medicine
Condition, with or without hepatic and renal function and blood change before and after anaphylaxis, medication, change of illness state situation.Institute is useful
Medicine personnel all have preferable toleration, and after medication, hepatic and renal function index is without exception, hemogram without significant change,
Without anaphylaxiss such as erythra, the symptom such as gastrointestinal upset, diarrhoea does not occurs during medication.Through using this chalk
Curing case 50 example after power, improvement case 5 example, without Ineffective Cases.Cure and effectively alleviate Asia after referring to treatment
Healthy symptom；Improvement tentatively alleviates subhealth symptom after referring to treatment.Invalid refer to this prescription reactionless.
Illustrated by above-mentioned situation, chocolate of the present invention, after associated patient uses, it is possible to the most slow
Solve subhealth symptom, and non-evident effect.
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described.One's own profession
Skilled person will appreciate that of industry, the present invention is not restricted to the described embodiments, above-described embodiment and explanation
The principle that the present invention is simply described described in book, without departing from the spirit and scope of the present invention,
The present invention also has various changes and modifications, and these changes and improvements both fall within claimed invention model
In enclosing.Claimed scope is defined by appending claims and equivalent thereof.
Claims (5)
1. one kind has the chocolate improving immunity, it is characterised in that add accounting for chalk in chocolate
The tea polyphenols of power gross weight 0.01-1%, the Aloe extract of 0.01-1%, the rhodioside of 0.01-1%,
The biologically active peptide of 0.01-1%, the activated calcium of 0.01-1%, the Radix Et Caulis Acanthopanacis Senticosi extract of 0.01-1%, 0.01-1%
Fructus Psoraleae extract, the Semen Coicis extract of 0.01-1%, the Pericarpium Citri tangerinae extract of 0.01-1%, 0.01-1%
Caulis Polygoni Multiflori extract, the Caulis Zizaniae caduciflorae extract of 0.01-1%, the Cornu Cervi Pantotrichum extract of 0.01-1%, 0.01-1%
Cod-liver oil, the Flos Chrysanthemi extract of 0.01-1%, the propolis of 0.01-1%, the Herba Fimbristylis dichotomae extract of 0.01-1%,
The Rhizoma Dioscoreae extract of 0.01-1%, the yeast rich in zinc of 0.01-1% and the Abelmoschus Esculentus Linn extract of 0.01-1%.
A kind of chocolate with raising immunity the most according to claim 1, it is characterised in that
In chocolate add account for the tea polyphenols of chocolate gross weight 0.01%, the Aloe extract of 0.01%, 0.01%
Rhodioside, the biologically active peptide of 0.01%, the activated calcium of 0.01%, the Radix Et Caulis Acanthopanacis Senticosi extract of 0.01%,
The Fructus Psoraleae extract of 0.01%, the Semen Coicis extract of 0.01%, the Pericarpium Citri tangerinae extract of 0.01%, 0.01%
Caulis Polygoni Multiflori extract, the Caulis Zizaniae caduciflorae extract of 0.01%, the Cornu Cervi Pantotrichum extract of 0.01%, the cod-liver oil of 0.01%,
The Flos Chrysanthemi extract of 0.01%, the propolis of 0.01%, the Herba Fimbristylis dichotomae extract of 0.01%, the Rhizoma Dioscoreae of 0.01% are extracted
Thing, the yeast rich in zinc of 0.01% and the Abelmoschus Esculentus Linn extract of 0.01%.
A kind of chocolate with raising immunity the most according to claim 1, it is characterised in that
Chocolate adds account for the tea polyphenols of chocolate gross weight 0.1%, the Aloe extract of 0.1%, 0.1%
Rhodioside, the biologically active peptide of 0.1%, the activated calcium of 0.1%, the Radix Et Caulis Acanthopanacis Senticosi extract of 0.05%, 0.05%
Fructus Psoraleae extract, the Semen Coicis extract of 0.05%, the Pericarpium Citri tangerinae extract of 0.05%, the Polygonm multiflorum Thunb of 0.05%
Rattan extract, the Caulis Zizaniae caduciflorae extract of 0.05%, the Cornu Cervi Pantotrichum extract of 0.05%, the cod-liver oil of 0.05%, 0.05%
Flos Chrysanthemi extract, the propolis of 0.05%, the Herba Fimbristylis dichotomae extract of 0.05%, the Rhizoma Dioscoreae extract of 0.05%, 0.05%
Yeast rich in zinc and the Abelmoschus Esculentus Linn extract of 0.05%.
A kind of chocolate with raising immunity the most according to claim 1, it is characterised in that
Above-mentioned biologically active peptide select the one in ginseng peptide, Rhizoma Gastrodiae peptide, Poria peptide, Ganoderma lucidum Peptides or kudzu root peptides or
Two kinds.
5. prepare the method for chocolate described in any one of claim 1-4 for one kind, it is characterised in that step
As follows:
(1) carry out chocolate refining refine, make chocolate mass, add tea polyphenols, yeast rich in zinc,
Propolis, cod-liver oil, activated calcium and biologically active peptide, stirring of heating, control stirring speed 180-200r/min,
Continuous stirring 20-25min；
(2) in the material of step (1), add Aloe extract, Cornu Cervi Pantotrichum extract, Flos Chrysanthemi extraction
Thing, Herba Fimbristylis dichotomae extract, Rhizoma Dioscoreae extract, Abelmoschus Esculentus Linn extract, rhodioside, Radix Et Caulis Acanthopanacis Senticosi extract,
Fructus Psoraleae extract, Semen Coicis extract, Pericarpium Citri tangerinae extract, Caulis Polygoni Multiflori extract and Caulis Zizaniae caduciflorae extract,
Control stirring speed 180-200r/min, continuous stirring 20-25min；
(3) material in step (2) is sent into mould and carry out the demoulding of hardening, i.e. obtain finished product.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106490268A (en) * | 2016-11-08 | 2017-03-15 | 广西南宁市千杯不醉药业有限公司 | One kind is for deinebriating tea-drinking and preparation method thereof |
| CN112772764A (en) * | 2021-01-18 | 2021-05-11 | 江西中医药大学 | Health-care chewing gum and preparation method thereof |
| US11224234B2 (en) | 2016-11-10 | 2022-01-18 | Immd Sp. Z.O.O. | Functional chocolate |
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| CN1440239A (en) * | 2000-06-30 | 2003-09-03 | 雀巢制品公司 | Candy products containing active ingredients |
| CN102835533A (en) * | 2012-09-22 | 2012-12-26 | 徐州绿之野生物食品有限公司 | Preparation method of compound filled chocolates of sea-buckthorn and black ginkgo nutlet |
| CN103250849A (en) * | 2013-04-25 | 2013-08-21 | 苏州谷力生物科技有限公司 | Chocolate with healthy function and preparation method thereof |
| CN104286329A (en) * | 2014-11-12 | 2015-01-21 | 庞智升 | Chocolate with function of beautifying skins |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1440239A (en) * | 2000-06-30 | 2003-09-03 | 雀巢制品公司 | Candy products containing active ingredients |
| CN102835533A (en) * | 2012-09-22 | 2012-12-26 | 徐州绿之野生物食品有限公司 | Preparation method of compound filled chocolates of sea-buckthorn and black ginkgo nutlet |
| CN103250849A (en) * | 2013-04-25 | 2013-08-21 | 苏州谷力生物科技有限公司 | Chocolate with healthy function and preparation method thereof |
| CN104286329A (en) * | 2014-11-12 | 2015-01-21 | 庞智升 | Chocolate with function of beautifying skins |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106490268A (en) * | 2016-11-08 | 2017-03-15 | 广西南宁市千杯不醉药业有限公司 | One kind is for deinebriating tea-drinking and preparation method thereof |
| US11224234B2 (en) | 2016-11-10 | 2022-01-18 | Immd Sp. Z.O.O. | Functional chocolate |
| CN112772764A (en) * | 2021-01-18 | 2021-05-11 | 江西中医药大学 | Health-care chewing gum and preparation method thereof |
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Application publication date: 20161012 |