CN107981000A - A kind of prebiotics chocolate - Google Patents
A kind of prebiotics chocolate Download PDFInfo
- Publication number
- CN107981000A CN107981000A CN201711308747.3A CN201711308747A CN107981000A CN 107981000 A CN107981000 A CN 107981000A CN 201711308747 A CN201711308747 A CN 201711308747A CN 107981000 A CN107981000 A CN 107981000A
- Authority
- CN
- China
- Prior art keywords
- parts
- chocolate
- prebiotics
- equal portions
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 46
- 235000013406 prebiotics Nutrition 0.000 title claims abstract description 37
- 235000019221 dark chocolate Nutrition 0.000 claims abstract description 23
- 239000000654 additive Substances 0.000 claims abstract description 16
- 230000000996 additive effect Effects 0.000 claims abstract description 16
- 239000006071 cream Substances 0.000 claims abstract description 15
- 235000014121 butter Nutrition 0.000 claims abstract description 11
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 5
- 229920000742 Cotton Polymers 0.000 claims abstract description 5
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims abstract description 5
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 5
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims abstract description 5
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract description 5
- 210000000232 gallbladder Anatomy 0.000 claims abstract description 5
- 238000011049 filling Methods 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 238000000227 grinding Methods 0.000 claims description 8
- 241000207961 Sesamum Species 0.000 claims description 4
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 4
- 239000002775 capsule Substances 0.000 claims description 4
- 238000009413 insulation Methods 0.000 claims description 4
- 239000004579 marble Substances 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 238000007711 solidification Methods 0.000 claims description 4
- 230000008023 solidification Effects 0.000 claims description 4
- 238000010257 thawing Methods 0.000 claims description 4
- 238000010521 absorption reaction Methods 0.000 abstract description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 4
- 230000001079 digestive effect Effects 0.000 abstract description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- 230000000675 anti-caries Effects 0.000 abstract description 2
- 230000003796 beauty Effects 0.000 abstract description 2
- 230000002457 bidirectional effect Effects 0.000 abstract description 2
- 230000015572 biosynthetic process Effects 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 235000012000 cholesterol Nutrition 0.000 abstract description 2
- 235000019197 fats Nutrition 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 150000002632 lipids Chemical class 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 238000003786 synthesis reaction Methods 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 6
- 235000013305 food Nutrition 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- -1 malt ketone Chemical class 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 208000002193 Pain Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000007366 host health Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000036407 pain Effects 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 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
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of prebiotics chocolate, it is characterised in that：It is made of following components according to weight fraction：300 500 parts of dark chocolate bar, 35 parts of prebiotics additive, 100 120 parts of whipping cream, 10 30 parts of butter, 5 10 parts of dry orange peel, 5 15 parts of Cointreau, the prebiotics additive is mainly by oligomeric maltose, antierythrite, cotton young sugar, oligomeric dragon gallbladder sugar and isomaltoketose by weight 58:4‑ 7:1‑4:3‑7:13 are mixed.Prebiotics chocolate prepared by the present invention effectively reduces sugariness, improves digestive function, bidirectional modulation stomach flora, promote the absorption to calcium, strengthen immunity, reducing blood lipid and cholesterol, anti-caries tooth, it is low in calories, promote mineral absorption and Microbe synthesis, beauty, beautiful skin, the function such as slim, allows people to avoid getting fat while enjoying delicious.
Description
Technical field
The present invention relates to food and its fabricating technology field, more particularly to a kind of prebiotics chocolate.
Background technology
In modern society, the kind of snack food is increasingly abundanter, and requirement of the people to mouthfeel and taste is also increasingly
Height, and the consciousness of health care is more and more stronger.Chocolate is also needed as a kind of snack food being popular, its mouthfeel and flavour
It is constantly perfect.Chocolate is a kind of phitosite, and existing chocolate sugariness is high, and heat is high, and be easy to get carious tooth, it is impossible to changes
Kind digestive function, without functional application, simply very common syrup, is boiled by sugar, and if oneself is boiled, temperature
Degree controls zoom of not taking pains, and cannot use, lose time in this case.
Prebiotics is a kind of dietary supplements, passes through the growth for stimulating the bacterium in a kind of or a small number of kind of bacterium colony of selectivity
With activity to host's generation wholesome effect so as to improve the food composition that can not be digested of host health.It is successfully prebiotic
Member should be when passing through upper digestive tract, be not largely digested and can be fermented by intestinal flora.Above all it is
The growth of profitable strain is stimulated, rather than has potential pathogenic or corrupt active harmful bacteria.
The content of the invention
The object of the present invention is to provide a kind of prebiotics chocolate.
In order to achieve the above object, the concrete technical scheme of the present invention is：
A kind of prebiotics chocolate, it is characterised in that：It is made of following components according to weight fraction：
300-500 parts of dark chocolate bar, 3-5 parts of prebiotics additive, 100-120 parts of whipping cream, 10-30 parts of butter, dry orange peel 5-
10 parts, 5-15 parts of Cointreau, the prebiotics additive is mainly by oligomeric maltose, antierythrite, the young sugar of cotton, oligomeric dragon gallbladder sugar
With isomaltoketose by weight 5-8:4- 7:1-4:3-7:1-3 is mixed.
The prebiotics chocolate, it is characterised in that：It is made of following components according to weight fraction：
400 parts of dark chocolate bar, 3 parts of prebiotics additive, 110 parts of whipping cream, 20 parts of butter, 7 parts of dry orange peel, Cointreau 10
Part.
The prebiotics chocolate, specific preparation process are as follows：
1) various components are weighed according to quantity, are refined dark chocolate bar under conditions of 45 DEG C -50 DEG C, and fine grinding fineness is 25 μm；
2) dark chocolate bar after fine grinding is kept the temperature under conditions of 45 DEG C, keeps the temperature 12 hours；
3) dark chocolate bar after insulation is starched and is cast under conditions of 32 DEG C in mould, be cooled and shaped, chocolate finished product is made；
4) chocolate finished product is melted at 45 DEG C, is divided into 5 equal portions；
5) 3 equal portions in 5 equal portions are taken to carry out following operation：2/3 chocolate in 3 equal portions is taken to cool down drop on marble surface
Temperature, is cooled to 29 DEG C or so, is added to the chocolate of cooling in remaining 1/3 chocolate, stirs evenly afterwards, by temperature
Control takes 2 equal portions to carry out filling shell at 32 DEG C；Fill the chocolate after shell and be put into 5-8 DEG C of refrigerating chamber, be cooled to shell solidification；
6) filling processed
1. whipping cream is boiled, butter is added in whipping cream, makes its thawing；
2. adding prebiotics additive, stirring, adds black skilful after 2 equal portions prepared by step 4) melt when temperature is at 45 DEG C
Gram force, stirring, makes temperature drop to 34 DEG C, adds Cointreau and dry orange peel (sesame size)
7) filling that step 5) makes is extruded into the filling shell of step 4) cooling, is used afterwards at 32 DEG C remaining 1 etc. in step 5)
The dark chocolate bar capsule of part；
8) demoulded after cooling down, prebiotics chocolate is made.
Beneficial effects of the present invention are：
Prebiotics chocolate prepared by the present invention effectively reduces sugariness, improves digestive function, bidirectional modulation stomach flora, promotion pair
The absorption of calcium, strengthen immunity, reducing blood lipid and cholesterol, anti-caries tooth is low in calories, promotes mineral absorption and Microbe synthesis,
Beauty, beautiful skin, the function such as slim, allows people to avoid getting fat while enjoying delicious.
Embodiment
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1
A kind of prebiotics chocolate, is made of following components according to weight fraction：
300 parts of dark chocolate bar, 5 parts of prebiotics additive, 100 parts of whipping cream, 10 parts of butter, 5 parts of dry orange peel, 5 parts of Cointreau.
The prebiotics additive is mainly by oligomeric maltose, antierythrite, cotton young sugar, oligomeric dragon gallbladder sugar and different malt ketone
Sugar is by weight 5-8:4- 7:1-4:3-7:1-3 is mixed.
Specific preparation method step is as follows：
1) various components are weighed according to quantity, are refined dark chocolate bar under conditions of 45 DEG C, and fine grinding fineness is 25 μm；
2) dark chocolate bar after fine grinding is kept the temperature under conditions of 45 DEG C, keeps the temperature 12 hours；
3) dark chocolate bar after insulation is starched and is cast in mould under conditions of 32 DEG C, is cooled and shaped, be made chocolate into
Product；
4) chocolate finished product is melted at 45 DEG C, is divided into 5 equal portions；
5) 3 equal portions in 5 equal portions are taken to carry out following operation：2/3 chocolate in 3 equal portions is taken to cool down drop on marble surface
Temperature, is cooled to 29 DEG C or so, is added to the chocolate of cooling in remaining 1/3 chocolate, stirs evenly afterwards, by temperature
Degree control takes 2 equal portions to carry out filling shell at 32 DEG C；Fill the chocolate after shell and be put into 5 DEG C of refrigerating chambers, be cooled to shell solidification；
6) filling processed
1. whipping cream is boiled, butter is added in whipping cream, makes its thawing；
2. adding prebiotics additive, stirring, adds black skilful after 2 equal portions prepared by step 4) melt when temperature is at 45 DEG C
Gram force, stirring, makes temperature drop to 34 DEG C, adds Cointreau and dry orange peel (sesame size)
7) filling that step 5) makes is extruded into the filling shell of step 4) cooling, is used afterwards at 31 DEG C remaining 1 etc. in step 5)
The dark chocolate bar capsule of part；
8) demoulded after cooling down, prebiotics chocolate is made.
Embodiment 2
A kind of prebiotics chocolate, is made of following components according to weight fraction：
400 parts of dark chocolate bar, 4 parts of prebiotics additive, 110 parts of whipping cream, 20 parts of butter, 7 parts of dry orange peel, Cointreau 10
Part.
The prebiotics additive is mainly by oligomeric maltose, antierythrite, cotton young sugar, oligomeric dragon gallbladder sugar and different malt ketone
Sugar is by weight 5-8:4- 7:1-4:3-7:1-3 is mixed.
Specific preparation method step is as follows：
1) various components are weighed according to quantity, are refined dark chocolate bar under conditions of 48 DEG C, and fine grinding fineness is 25 μm；
2) dark chocolate bar after fine grinding is kept the temperature under conditions of 45 DEG C, keeps the temperature 12 hours；
3) dark chocolate bar after insulation is starched and is cast in mould under conditions of 32 DEG C, is cooled and shaped, be made chocolate into
Product；
4) chocolate finished product is melted at 45 DEG C, is divided into 5 equal portions；
5) 3 equal portions in 5 equal portions are taken to carry out following operation：2/3 chocolate in 3 equal portions is taken to cool down drop on marble surface
Temperature, is cooled to 29 DEG C or so, is added to the chocolate of cooling in remaining 1/3 chocolate, stirs evenly afterwards, by temperature
Control takes 2 equal portions to carry out filling shell at 32 DEG C；Fill the chocolate after shell and be put into 6 DEG C of refrigerating chambers, be cooled to shell solidification；
6) filling processed
1. whipping cream is boiled, butter is added in whipping cream, makes its thawing；
2. adding prebiotics additive, stirring, adds black skilful after 2 equal portions prepared by step 4) melt when temperature is at 45 DEG C
Gram force, stirring, makes temperature drop to 34 DEG C, adds Cointreau and dry orange peel (sesame size)
7) filling that step 5) makes is extruded into the filling shell of step 4) cooling, is used afterwards at 31 DEG C remaining 1 etc. in step 5)
The dark chocolate bar capsule of part；
8) demoulded after cooling down, prebiotics chocolate is made.
Claims (3)
- A kind of 1. prebiotics chocolate, it is characterised in that：It is made of following components according to weight fraction：300-500 parts of dark chocolate bar, 3-5 parts of prebiotics additive, 100-120 parts of whipping cream, 10-30 parts of butter, dry orange peel 5- 10 parts, 5-15 parts of Cointreau, the prebiotics additive is mainly by oligomeric maltose, antierythrite, the young sugar of cotton, oligomeric dragon gallbladder sugar With isomaltoketose by weight 5-8:4- 7:1-4:3-7:1-3 is mixed.
- 2. prebiotics chocolate according to claim 1, it is characterised in that：It is made of following components according to weight fraction：400 parts of dark chocolate bar, 3 parts of prebiotics additive, 110 parts of whipping cream, 20 parts of butter, 7 parts of dry orange peel, Cointreau 10 Part.
- A kind of 3. prebiotics chocolate according to claim 1 or 2, it is characterised in that：Specific preparation process is as follows：1) various components are weighed according to quantity, are refined dark chocolate bar under conditions of 45 DEG C -50 DEG C, and fine grinding fineness is 25 μm；2) dark chocolate bar after fine grinding is kept the temperature under conditions of 45 DEG C, keeps the temperature 12 hours；3) dark chocolate bar after insulation is starched and is cast under conditions of 32 DEG C in mould, be cooled and shaped, chocolate finished product is made；4) chocolate finished product is melted at 45 DEG C, is divided into 5 equal portions；5) 3 equal portions in 5 equal portions are taken to carry out following operation：2/3 chocolate in 3 equal portions is taken to cool down drop on marble surface Temperature, is cooled to 29 DEG C or so, is added to the chocolate of cooling in remaining 1/3 chocolate, stirs evenly afterwards, by temperature Control takes 2 equal portions to carry out filling shell at 32 DEG C；Fill the chocolate after shell and be put into 5-8 DEG C of refrigerating chamber, be cooled to shell solidification；6) filling processed1. whipping cream is boiled, butter is added in whipping cream, makes its thawing；2. adding prebiotics additive, stirring, adds black skilful after 2 equal portions prepared by step 4) melt when temperature is at 45 DEG C Gram force, stirring, makes temperature drop to 34 DEG C, adds Cointreau and dry orange peel (sesame size)7) filling that step 5) makes is extruded into the filling shell of step 4) cooling, is used afterwards at 32 DEG C remaining 1 etc. in step 5) The dark chocolate bar capsule of part；8) demoulded after cooling down, prebiotics chocolate is made.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711226077 | 2017-11-29 | ||
| CN2017112260770 | 2017-11-29 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107981000A true CN107981000A (en) | 2018-05-04 |
Family
ID=62037372
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711308747.3A Pending CN107981000A (en) | 2017-11-29 | 2017-12-11 | A kind of prebiotics chocolate |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107981000A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116473148A (en) * | 2023-04-10 | 2023-07-25 | 王艺璇 | Prebiotic ketogenic chocolate product and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839413A (en) * | 2015-04-10 | 2015-08-19 | 青岛妙品巧克力股份有限公司 | Health-care sandwich chocolate and preparation method thereof |
| CN107079989A (en) * | 2017-03-27 | 2017-08-22 | 柳州市雨滴餐饮管理有限公司 | A kind of prebiotics milk tea and preparation method thereof |
-
2017
- 2017-12-11 CN CN201711308747.3A patent/CN107981000A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839413A (en) * | 2015-04-10 | 2015-08-19 | 青岛妙品巧克力股份有限公司 | Health-care sandwich chocolate and preparation method thereof |
| CN107079989A (en) * | 2017-03-27 | 2017-08-22 | 柳州市雨滴餐饮管理有限公司 | A kind of prebiotics milk tea and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116473148A (en) * | 2023-04-10 | 2023-07-25 | 王艺璇 | Prebiotic ketogenic chocolate product and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103283910A (en) | Nourishment chocolate and preparation method thereof | |
| CN100546489C (en) | Soybean polysaccharide health care ice-cream and production method thereof | |
| CN102415464A (en) | Novel sugar-free candy product | |
| CN103238718A (en) | Viball chocolate and preparation method thereof | |
| CN102599317A (en) | Production method of candy containing high temperature resistant probiotics | |
| CN104839413A (en) | Health-care sandwich chocolate and preparation method thereof | |
| CN102038038A (en) | Sweet potato cheese | |
| CN103238717A (en) | Lactic acid bacteria chocolate and preparation method thereof | |
| CN102342314A (en) | Fruit mousse cake with synbiotics and making method thereof | |
| CN102805184A (en) | Rose blood-supplementing lollipop | |
| CN106722767A (en) | A kind of sugar-free low-calorie table sweetener and preparation method thereof | |
| CN104473174A (en) | Production process of special nutritious whole wheat flour for diabetes | |
| CN102860399A (en) | Dark chocolate | |
| CN105265706A (en) | Making method of teeth-protection sweet orange soft sweets | |
| CN103271202A (en) | Mary Sue chocolate and preparation method thereof | |
| CN103976021A (en) | Preparation method of nut functional yogurt | |
| CN106035458A (en) | Yacon and pineapple sandwiched biscuits and preparation method thereof | |
| CN103238668A (en) | Low-fat and sugar-free oviductus ranae health-care yoghourt and preparation method thereof | |
| CN107981000A (en) | A kind of prebiotics chocolate | |
| CN105379921A (en) | Nutritional chocolate and preparation method thereof | |
| CN102960592A (en) | Mushroom parfait and manufacture method thereof | |
| Kharat et al. | Studies on proximate analysis and microbial analysis of probiotic chocolate | |
| CN107912666A (en) | Passiflora edulis drink and its technology of preparing | |
| CN102028191B (en) | Sugar-free ginger beverage with black fungus grain | |
| CN103907735A (en) | Chocolate for reducing blood sugar level and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180504 |
|
| WD01 | Invention patent application deemed withdrawn after publication |