CN106343126A - Preparation method of peony and lucid ganoderma chocolates - Google Patents
Preparation method of peony and lucid ganoderma chocolates Download PDFInfo
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- CN106343126A CN106343126A CN201611010406.3A CN201611010406A CN106343126A CN 106343126 A CN106343126 A CN 106343126A CN 201611010406 A CN201611010406 A CN 201611010406A CN 106343126 A CN106343126 A CN 106343126A
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- powder
- ganoderma
- paeonia suffruticosa
- peony
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- 241000222336 Ganoderma Species 0.000 title claims abstract description 62
- 244000299461 Theobroma cacao Species 0.000 title claims abstract description 44
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000006484 Paeonia officinalis Nutrition 0.000 title abstract 6
- 244000170916 Paeonia officinalis Species 0.000 title 1
- 239000000843 powder Substances 0.000 claims abstract description 57
- 238000000034 method Methods 0.000 claims abstract description 13
- 240000005001 Paeonia suffruticosa Species 0.000 claims description 43
- 235000003889 Paeonia suffruticosa Nutrition 0.000 claims description 43
- 239000002994 raw material Substances 0.000 claims description 27
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- 238000004519 manufacturing process Methods 0.000 claims description 8
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- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- DNVPQKQSNYMLRS-NXVQYWJNSA-N Ergosterol Natural products CC(C)[C@@H](C)C=C[C@H](C)[C@H]1CC[C@H]2C3=CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C DNVPQKQSNYMLRS-NXVQYWJNSA-N 0.000 description 2
- 229930195725 Mannitol Natural products 0.000 description 2
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- 238000010298 pulverizing process Methods 0.000 description 2
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- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 description 1
- RQOCXCFLRBRBCS-UHFFFAOYSA-N (22E)-cholesta-5,7,22-trien-3beta-ol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CCC(C)C)CCC33)C)C3=CC=C21 RQOCXCFLRBRBCS-UHFFFAOYSA-N 0.000 description 1
- MSWZFWKMSRAUBD-IVMDWMLBSA-N 2-amino-2-deoxy-D-glucopyranose Chemical compound N[C@H]1C(O)O[C@H](CO)[C@@H](O)[C@@H]1O MSWZFWKMSRAUBD-IVMDWMLBSA-N 0.000 description 1
- GOLORTLGFDVFDW-UHFFFAOYSA-N 3-(1h-benzimidazol-2-yl)-7-(diethylamino)chromen-2-one Chemical compound C1=CC=C2NC(C3=CC4=CC=C(C=C4OC3=O)N(CC)CC)=NC2=C1 GOLORTLGFDVFDW-UHFFFAOYSA-N 0.000 description 1
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 description 1
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- 108090000790 Enzymes Proteins 0.000 description 1
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- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
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- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
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- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
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- 230000003143 atherosclerotic effect Effects 0.000 description 1
- MSWZFWKMSRAUBD-UHFFFAOYSA-N beta-D-galactosamine Natural products NC1C(O)OC(CO)C(O)C1O MSWZFWKMSRAUBD-UHFFFAOYSA-N 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
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- 230000035619 diuresis Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- DNVPQKQSNYMLRS-APGDWVJJSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@@H](CC[C@@]3([C@@H]([C@H](C)/C=C/[C@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-APGDWVJJSA-N 0.000 description 1
- 150000002137 ergosterols Chemical class 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 229960002442 glucosamine Drugs 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 150000002596 lactones Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000002175 menstrual effect Effects 0.000 description 1
- 239000004531 microgranule Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 229920005862 polyol Polymers 0.000 description 1
- -1 polysaccharide polyol Chemical class 0.000 description 1
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- 108090000623 proteins and genes Proteins 0.000 description 1
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- 208000011580 syndromic disease Diseases 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
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- 150000003648 triterpenes Chemical class 0.000 description 1
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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
- A23G1/42—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
- 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
- A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
-
- 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)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
Abstract
The invention provides an edible product which can fully reflect the medicinal value of lucid ganoderma and better reflect the health care value of peony elements (roots, seeds, flowers and stems), is convenient to carry and cannot affect the taste and the fragrance of chocolate, and further provides a preparation method of peony and lucid ganoderma chocolates, which overcomes a side effect caused by long-time eating of pure chocolates. The process mainly comprises special processes such as preparation of lucid ganoderma powder and preparation of peony powder. The process is simple, and the peony and lucid ganoderma chocolates are rich in nutritional value, taste mellow and fresh, fully reflect the health care value of the lucid ganoderma and the peony elements, can achieve the effects of improving the function of the digestion system, such as protecting the liver, enhancing the immune function, resisting bacteria, preventing arteriosclerosis and atherosclerosis complications, preventing high blood pressure, the heart disease and heart failure, resisting aging, preventing cancers and improving the memory of human brain, and are suitable for any people.
Description
Technical field
The present invention relates to a kind of processing method of feature chocolate, more particularly, to Ganoderma powder, Paeonia suffruticosa element, cocoa
Powder, cocoa butter are a kind of manufacture method of Paeonia suffruticosa glossy ganoderma chocolate of raw material.
Background technology
Paeonia suffruticosa is not only a kind of ornamental plant, even more a kind of medicinal plants.Not only fragrance is pleasant for Flos Moutan, more contains abundant
Nutrient substance, containing 18 kinds of aminoacid, have 8 kinds to be needed by human body, and content is more, has health care function to human body, peace
Entirely, have no toxic side effect；The root processing of Paeonia suffruticosa can make " Cortex Moutan ", is famous and precious Chinese herbal medicine, its cold nature, and acrid in the mouth is nontoxic, enters
The heart, liver, kidney three warp, have scattered blood stasis, purify the blood and blood, pain relieving, the effect stimulated the menstrual flow, also reduce blood pressure, anti-inflammation the effect of,
Long term usage can beneficial body be lengthened the life；Seed of Flos Moutan is the elite crystallization of peony plant, has passed on outside all characteristics that Paeonia suffruticosa has in itself, it is more
There are medicine and the nutritional labeling of oneself uniqueness, seed of Paeonia suffruticosa is the nut by shell and kind shell double shielding, there is natural " length
Longevity " gene.Therefore Paeonia suffruticosa has very high medical value and edibility, is widely used in the neck such as food, medical science, beverage, cosmetics
Domain.
Ganoderma, full name is Ganoderma lucidum seu Japonicum, mainly contains ergosterol, organic acid, glucosamine, polysaccharide, resin, Mannitol
With the ergosterols such as polysaccharide polyol, resin, fatty acid, Mannitol and polysaccharide, contain alkaloid, lactone, coumarin, water solublity egg again
White matter and multiple enzyme；Ganoderma has inhibitory action to nervous system, and blood circulation plays the role of blood pressure lowering and strengthens cardiac contractile force,
There are phlegm-dispelling functions to respiratory system, additionally, also hepatoprotective, raising immunologic function, antibacterial etc. acts on, and cures mainly asthenia, cough, gas
Breathe heavily, have a sleepless night, dyspepsia, malignant tumor etc..
Chocolate is the transliteration of an alien word chocolate.Main material is cacao bean, and its origin is very early, starts from ink
Last emperor Meng Teru of A Si Di Ka imperial court for the moment of western brother's highest, was considered valuable heart tonifying, the medicine of diuresis at that time
Agent, it has the effect of reactivity to the proteolytic enzyme in gastric juice, can help digest.With the multi-party flour nutrition of chocolate
The discovery being worth, and its unique mouthfeel and taste, carry, use and particularly convenient, and chocolate product progressively obtains global
Promote to rapid, and be able to the good reputation of " food of God ".But chocolate does not apply to anyone group, because its heat
Higher, the ratio of nutritional labeling contained by it does not meet the needs of upgrowth and development of children；Because chocolate sugar content is high, or easily
Lead to dental caries, diabeticss should eat chocolate less, women menstrual period eat excessive chocolate can increase menstrual period irritated and
Mastalgia.
If can produce organically merging Ganoderma, Paeonia suffruticosa element and chocolate, Ganoderma not only can be fully demonstrated
Medical value, and more can embody the health value of root of Paeonia suffruticosa Ardr., seed of Flos Moutan, and the consumable products being convenient for carrying, nor
Mouthfeel and the fragrance of chocolate can be affected, can overcome and be eaten for a long time the side effect that plain chocolate causes, widen Ganoderma, male
Red use field, this is also Ganoderma, the new approaches of Paeonia suffruticosa process deeply industry and new topic.
Content of the invention
The invention aims to solving the deficiency that above-mentioned technical problem exists, provide one kind not only can fully demonstrate spirit
The medical value of sesame, and more can embody the health value of Paeonia suffruticosa element (root, seed, flower, stem), and the edible product being convenient for carrying
Product, nor mouthfeel and the fragrance of chocolate can be affected, overcome the one kind being eaten for a long time the side effect that plain chocolate causes
The manufacture method of Paeonia suffruticosa glossy ganoderma chocolate.
The technical solution adopted in the present invention is that the manufacture method of this Paeonia suffruticosa glossy ganoderma chocolate is:
The preparation of step one, first Ganoderma powder: choose the ripe Ganoderma being covered with one layer of ashen spore powder, along the lid page of Ganoderma
Texture is cut into slices, and Ganoderma section is bakeed, is then placed in grinder and is ground 2-3 hour, the Ganoderma powder after grinding
Last size is in 0.0001mm 0.044mm, 0.044mm 0.074mm, 0.074 mm-1mm, two in 1 mm-3mm
Individual or plural grain size intervals；
Step 2, the preparation of Paeonia suffruticosa powder: seed of Flos Moutan, root, stem, with clear water clean after dry, bakeed, Flos Moutan clear water
Dry after cleaning, in temperature 60-90 degree, dry 20 ~ 30 minutes, so that seed of Flos Moutan, root, stem, the moisture of flower is controlled 1 ~ 3%；
Pulverized with pulverizer again, by seed of Flos Moutan, root, stem, spent prepared Paeonia suffruticosa Powder Particle Size in 100 ~ 200 mesh；
Step 3, Ganoderma powder, Paeonia suffruticosa powder, cocoa powder, these four raw materials of cocoa butter are mixed, are added Saccharum Sinensis Roxb. and pure water,
Stir, put into and put into steamer in container and steamed, do not stop to stir, when the mixture in container in the pasty state when, add cattle
Milk, then be stirred, until being in sticky dress again, natural cooling；Pastel is put into cold compartment of refrigerator, takes after 5 ~ 10 minutes
Go out；Heat again, to thawing, pour mould into, after natural cooling.
Choose, wherein in step one, the ripe Ganoderma being covered with one layer of ashen spore powder, spore powder is that Ganoderma is growing into
The ripe phase, the extremely small avette reproduction cell ejecting from glossy ganoderma lamella is the seed of Ganoderma, and it has condensed is Ganoderma
Elite, there is whole hereditary materials and the health-care effect of Ganoderma, if there is no spore powder above Ganoderma, being essentially all to carry
Ganoderma dry product after taking, does not have too many nutritive value.
Ganoderma Powder Particle Size after grinding wherein in step one is in 0.0001mm 0.044mm, 0.044mm 0.074mm
, 0.074 mm-1mm, the two or more grain size intervals in 1 mm-3mm, because Ganoderma is sporophore, and quality
Hard, be the aggregation of a lot of lignocellulose, whole Ganoderma does not have an outer wall, and Ganoderma spore powder be Ganoderma reproduction thin
Born of the same parents, just as Semen Benincasae, there is double-deck hard chitin shell on surface to its structure, is wrapped in spore oil and many in chitin shell
The contents such as sugar, triterpene, each Ganoderma spore only has 4-6 micron, is living organisms, double-walled construction, outer by hard several
Fourth matter cellulose is surrounded, and human body is difficult to fully absorb, and general crushes the cell wall that cannot break Ganoderma completely, because carefully
In born of the same parents, the dissolution of effective medicinal component needs guiding through several or even dozens of cell wall, and quite a few Cell Component can not
Cell wall can be passed through, this part can only waste, and intracellular effective ingredient therefore cannot be made all fully to discharge
Come, the present invention reaches superfine powder by way of grinding, and so that intracellular effective ingredient is all fully discharged, thus
Improve the drug availability of Ganoderma, and this Ganoderma Powder Particle Size after grinding is very tiny, is more beneficial for the absorption to medicine for the human body
Using.
Wherein in step 2, Paeonia suffruticosa Powder Particle Size is in 100 ~ 200 mesh, because seed of Flos Moutan and Paeonia suffruticosa rhizome quality are hard, cell
Wall is thicker, and general pulverizing cannot break seed of Flos Moutan and the cell wall of Paeonia suffruticosa rhizome powder completely, and the present invention passes through pulverizing
Mode reaches superfine powder, seed of Flos Moutan and the cell wall of root of Paeonia suffruticosa Ardr. powder can be made to be completely severed, make intracellular effective ingredient
All fully discharge, improve the dissolution rate of effective ingredient and dissolution rate in seed of Flos Moutan and root of Paeonia suffruticosa Ardr. powder.
Wherein in step 3, Ganoderma powder, Paeonia suffruticosa powder, cocoa powder, these four raw materials of cocoa butter can be carried out in any proportion
Mixing.
The 5-20% of the gross weight that Saccharum Sinensis Roxb. is four kinds of raw materials is added wherein in step 3.
The 10-20% of the gross weight that amount of purified water is four kinds of raw materials is added wherein in step 3.
The 5-30% of the gross weight that milk amount is four kinds of raw materials is added wherein in step 3.
Beneficial effects of the present invention: the present invention provides a kind of preparation method of Paeonia suffruticosa glossy ganoderma chocolate, have technique letter
Single, rich in nutritive value, taste is aromatic, taste is pure and fresh, fully demonstrated Ganoderma, the health value of Paeonia suffruticosa element, can reach
Hepatoprotective, improve immunologic function, antibacterial, prevent arteriosclerosis and atherosclerotic syndromes, prevent hypertension, prevent heart disease,
Prevent heart failure, defying age, prophylaxis of cancer, the effects such as improving human brain memory power etc. and improve digestive system function, and be suitable for appointing
Who am group, and am convenient for carrying, nor can affect mouthfeel and the fragrance of chocolate, overcomes and is eaten for a long time chocolate and causes
Side effect, the present invention will become the main product of human future health promoting beverage.
Specific embodiment
Following examples are described in detail the present invention.
Embodiment 1:
The manufacture method of this Paeonia suffruticosa glossy ganoderma chocolate is:
The preparation of step one, first Ganoderma powder: choose the ripe Ganoderma being covered with one layer of ashen spore powder, along the lid page of Ganoderma
Texture is cut into slices, and Ganoderma section is bakeed, is then placed in grinder and is ground 2-3 hour, the Ganoderma powder after grinding
Last size is in 0.0001mm 0.044mm, 0.044mm 0.074mm, 0.074 mm-1mm, two in 1 mm-3mm
Individual or plural grain size intervals；
Step 2, the preparation of Paeonia suffruticosa powder: seed of Flos Moutan, root, stem, with clear water clean after dry, bakeed, Flos Moutan clear water
Dry after cleaning, in temperature 60-90 degree, dry 20 ~ 30 minutes, so that seed of Flos Moutan, root, stem, the moisture of flower is controlled 1 ~ 3%；
Pulverized with pulverizer again, by seed of Flos Moutan, root, stem, spent prepared Paeonia suffruticosa Powder Particle Size in 100 ~ 200 mesh；
Embodiment 1:
Step 3, Ganoderma powder, Paeonia suffruticosa powder, cocoa powder, these four raw materials of cocoa butter are mixed by 7:0:2:1, added Saccharum Sinensis Roxb.
And pure water, the weight of addition Saccharum Sinensis Roxb. is the 20% of the gross weight of four kinds of raw materials, adds the gross weight that amount of purified water is four kinds of raw materials
10%, stir, put into and put into steamer in container and steamed, do not stop to stir, when the mixture in container in the pasty state when,
Add milk, milk amount is the 30% of the gross weight of four kinds of raw materials, then is stirred, until being in sticky dress again, natural cooling；
Pastel is put into cold compartment of refrigerator, takes out after 5 minutes；Heat again, to thawing, pour mould into, after natural cooling.
Embodiment 2:
Step 3, Ganoderma powder, Paeonia suffruticosa powder, cocoa powder, these four raw materials of cocoa butter are mixed by 0:6:1:3, added Saccharum Sinensis Roxb.
And pure water, the weight of addition Saccharum Sinensis Roxb. is the 5% of the gross weight of four kinds of raw materials, adds the gross weight that amount of purified water is four kinds of raw materials
20%, stir, put into and put into steamer in container and steamed, do not stop to stir, when the mixture in container in the pasty state when,
Add milk, milk amount is the 5% of the gross weight of four kinds of raw materials, then is stirred, until being in sticky dress again, natural cooling；Will
Cold compartment of refrigerator put into by pastel, takes out after 10 minutes；Heat again, to thawing, pour mould into, after natural cooling.
Embodiment 3:
Step 3, Ganoderma powder, Paeonia suffruticosa powder, cocoa powder, these four raw materials of cocoa butter are mixed by 3:3:2:2, added Saccharum Sinensis Roxb.
And pure water, the weight of addition Saccharum Sinensis Roxb. is the 10% of the gross weight of four kinds of raw materials, adds the gross weight that amount of purified water is four kinds of raw materials
15%, stir, put into and put into steamer in container and steamed, do not stop to stir, when the mixture in container in the pasty state when,
Add milk, milk amount is the 25% of the gross weight of four kinds of raw materials, then is stirred, until being in sticky dress again, natural cooling；
Pastel is put into cold compartment of refrigerator, takes out after 10 minutes；Heat again, to thawing, pour mould into, after natural cooling.
Embodiment 4:
Step 3, Ganoderma powder, Paeonia suffruticosa powder, cocoa powder, these four raw materials of cocoa butter are mixed by 2:6:1:1, added Saccharum Sinensis Roxb.
And pure water, the weight of addition Saccharum Sinensis Roxb. is the 5% of the gross weight of four kinds of raw materials, adds the gross weight that amount of purified water is four kinds of raw materials
10%, stir, put into and put into steamer in container and steamed, do not stop to stir, when the mixture in container in the pasty state when,
Add milk, milk amount is the 5% of the gross weight of four kinds of raw materials, then is stirred, until being in sticky dress again, natural cooling；Will
Cold compartment of refrigerator put into by pastel, takes out after 5 minutes；Heat again, to thawing, pour mould into, after natural cooling.
Embodiment 5:
Step 3, Ganoderma powder, Paeonia suffruticosa powder, cocoa powder, these four raw materials of cocoa butter are mixed by 5:5:0:0, added Saccharum Sinensis Roxb.
And pure water, the weight of addition Saccharum Sinensis Roxb. is the 30% of the gross weight of four kinds of raw materials, adds the gross weight that amount of purified water is four kinds of raw materials
20%, stir, put into and put into steamer in container and steamed, do not stop to stir, when the mixture in container in the pasty state when,
Add milk, milk amount is the 30% of the gross weight of four kinds of raw materials, then is stirred, until being in sticky dress again, natural cooling；
Pastel is put into cold compartment of refrigerator, takes out after 10 minutes；Heat again, to thawing, pour mould into, after natural cooling.
The product prepared in above-described embodiment is supplied some experimenters to taste, chocolate is placed on tongue, allow in oral cavity
Temperature and saliva at leisure chocolate is melted, the chocolate mouthfeel of the present invention is submissive soft, do not have any " powder powder " or
Microgranule sense, fragrance is more aobvious compared to general chocolate strong.
Claims (3)
1. a kind of manufacture method of Paeonia suffruticosa glossy ganoderma chocolate it is characterised in that: the preparation of step one, first Ganoderma powder: choose cover
It is covered with the ripe Ganoderma of one layer of ashen spore powder, the lid page texture along Ganoderma is cut into slices, Ganoderma section is bakeed, so
After put into grinder and be ground 2-3 hour, the REISH after being ground；Step 2, the preparation of Paeonia suffruticosa powder: Paeonia suffruticosa
Seed, root, stem, cleaned with clear water after dry, bakeed, Flos Moutan is dried after being cleaned with clear water, in temperature 60-90 degree, dried
20 ~ 30 minutes, seed of Flos Moutan, root, stem, the moisture of flower is made to control 1 ~ 3%；Pulverized with pulverizer again, obtained Paeonia suffruticosa
Seed, root, stem, spend prepared Paeonia suffruticosa powder；Step 3, Ganoderma powder, Paeonia suffruticosa powder, cocoa powder, these four raw materials of cocoa butter are mixed
Close, add Saccharum Sinensis Roxb. and pure water, stir, put into and put into steamer in container and steamed, do not stop to stir, when mixed in container
Compound in the pasty state when, add milk, then be stirred, until being in sticky dress again, natural cooling；Pastel is put into refrigerator cold
Hide room, take out after 5 ~ 10 minutes；Heat again, to thawing, pour mould into, after natural cooling.
2. a kind of Paeonia suffruticosa glossy ganoderma chocolate according to claim 1 manufacture method it is characterised in that: step one grind after
REISH size in 0.0001mm 0.044mm, 0.044mm 0.074mm, 0.074 mm-1mm, 1 mm-
Two or more grain size intervals in 3mm.
3. a kind of Paeonia suffruticosa glossy ganoderma chocolate according to claim 1 manufacture method it is characterised in that: step 2 is by Paeonia suffruticosa
Seed, root, stem, spend prepared Paeonia suffruticosa Powder Particle Size in 100 ~ 200 mesh.
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| CN106962725A (en) * | 2017-03-21 | 2017-07-21 | 河南洛阳红牡丹产业研发有限公司 | A kind of preparation method of lotus seeds drink |
| CN108260669A (en) * | 2017-12-29 | 2018-07-10 | 洛阳春魁农业开发有限公司 | A kind of production method of tree peony acorn nut powder milk shake |
| CN110521837A (en) * | 2019-06-05 | 2019-12-03 | 吉林农业大学 | A kind of lucidum spore powder function chocolate tablet and preparation method |
| CN111296612A (en) * | 2018-12-12 | 2020-06-19 | 泰州医药城国科化物生物医药科技有限公司 | Wild jujube kernel chocolate and preparation method thereof |
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