CN109645191A - One kind is refreshed oneself belching of acid from stomach chocolate and its production method - Google Patents
One kind is refreshed oneself belching of acid from stomach chocolate and its production method Download PDFInfo
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- CN109645191A CN109645191A CN201910004517.0A CN201910004517A CN109645191A CN 109645191 A CN109645191 A CN 109645191A CN 201910004517 A CN201910004517 A CN 201910004517A CN 109645191 A CN109645191 A CN 109645191A
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- chocolate
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- belching
- stomach
- acid
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- 235000019219 chocolate Nutrition 0.000 title claims abstract description 56
- 239000002253 acid Substances 0.000 title claims abstract description 27
- 206010015137 Eructation Diseases 0.000 title claims abstract description 26
- 208000027687 belching Diseases 0.000 title claims abstract description 26
- 210000002784 stomach Anatomy 0.000 title claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 62
- 239000000463 material Substances 0.000 claims abstract description 36
- 235000021419 vinegar Nutrition 0.000 claims abstract description 32
- 239000000052 vinegar Substances 0.000 claims abstract description 32
- 235000001543 Corylus americana Nutrition 0.000 claims abstract description 11
- 235000007466 Corylus avellana Nutrition 0.000 claims abstract description 11
- 235000021422 persimmon vinegar Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000012907 honey Nutrition 0.000 claims abstract description 10
- 235000015205 orange juice Nutrition 0.000 claims abstract description 10
- 235000019222 white chocolate Nutrition 0.000 claims abstract description 10
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 7
- 235000019221 dark chocolate Nutrition 0.000 claims abstract description 7
- 241000723382 Corylus Species 0.000 claims abstract 4
- 238000010257 thawing Methods 0.000 claims description 15
- 238000002360 preparation method Methods 0.000 claims description 12
- 238000002347 injection Methods 0.000 claims description 6
- 239000007924 injection Substances 0.000 claims description 6
- 239000011248 coating agent Substances 0.000 claims description 3
- 238000000576 coating method Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000012976 tarts Nutrition 0.000 abstract description 7
- 201000006549 dyspepsia Diseases 0.000 abstract description 4
- 208000014644 Brain disease Diseases 0.000 abstract description 3
- 230000002708 enhancing effect Effects 0.000 abstract description 3
- 208000019622 heart disease Diseases 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 235000015096 spirit Nutrition 0.000 abstract description 3
- 230000006978 adaptation Effects 0.000 abstract description 2
- 240000009226 Corylus americana Species 0.000 description 6
- 235000013339 cereals Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 240000007582 Corylus avellana Species 0.000 description 1
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 1
- 235000009685 Crataegus X maligna Nutrition 0.000 description 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 1
- 235000009486 Crataegus bullatus Nutrition 0.000 description 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 1
- 235000009682 Crataegus limnophila Nutrition 0.000 description 1
- 235000004423 Crataegus monogyna Nutrition 0.000 description 1
- 240000000171 Crataegus monogyna Species 0.000 description 1
- 235000002313 Crataegus paludosa Nutrition 0.000 description 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
- 235000009496 Juglans regia Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 125000002252 acyl group Chemical group 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23G1/48—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
-
- 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
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
-
- 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
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
- A23G1/545—Hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Medicines Containing Plant Substances (AREA)
- Confectionery (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Refresh oneself belching of acid from stomach chocolate and its production method the invention discloses one kind, the belching of acid from stomach chocolate of refreshing oneself, it is made of A material and B material, A material includes the raw material of following mass component: 0.2-0.3 part of Shanxi mature vinegar, 0.2-0.3 part of persimmon vinegar, 0.03-0.07 parts of fresh orange-juice, 0.3-0.7 parts of honey, 0.3-0.4 parts of white chocolate, and the B expects the raw material including following mass component: 0.8-1.2 parts of dark chocolate bar, 0.2-0.3 parts of substitute of cocoa fat, hazelnut 0.2-0.3 parts broken.The chocolate belching of acid from stomach of the present invention is using Shanxi mature vinegar and persimmon vinegar as raw material, the tart flavour of vinegar makes one in high spirits, tool has the effect of refreshing, children are edible can to treat enteron aisle indigestion, it is designed for old people to assist in the treatment of heart and brain disease, improve the eating effect of chocolate, furthermore fresh orange-juice and honey be also added, the tart flavour of vinegar can be neutralized, so that the mouthfeel of chocolate is more preferable, adaptation population's range is wider, and broken hazelnut is added in chocolate coat, the nutritive value of chocolate is improved, while enhancing the mouthfeel of chocolate.
Description
Technical field
The invention belongs to chocolate fields, and more specifically more particularly to one kind is refreshed oneself belching of acid from stomach chocolate.Meanwhile this hair
A kind of bright production method for further relating to belching of acid from stomach chocolate of refreshing oneself.
Background technique
Vinegar is the traditional acid condiment in China, has history in 2000 in China, vinegar be referred to as in ancient times acyl,
Jealous woman, Bitters, rice vinegar etc..Vinegar and with grain make vinegar have very long history in China.Vinegar can reduce blood pressure and blood in gallbladder
Sterol, prevention of arterial hardening and certain cancers.Children can treat enteron aisle indigestion with suitable vinegar warm water is oral, old
People's vinegar-dipped egg, soya bean, shelled peanut can assist in the treatment of heart and brain disease.In addition, vinegar can also inhibit the generation of lipid peroxidation substance,
It eliminates peroxylradicals and skin can be made to moisten clean, beauty and health care and prevent pigementation, vinegar, which obtains tart flavour, can make one spiritual vibration
It puts forth energy, tool has the effect of refreshing.
Existing chocolate ingredients are fairly simple, and optional taste is relatively simple, are not able to satisfy the needs of people.
Summary of the invention
The purpose of the present invention is to solve disadvantage existing in the prior art, and the one kind proposed is refreshed oneself belching of acid from stomach chocolate
And its production method.
To achieve the goals above, present invention employs following technical solutions:
One kind is refreshed oneself belching of acid from stomach chocolate, is made of A material and B material, and the A material includes the raw material of following mass component: Shanxi
0.2-0.3 parts of mature vinegar, 0.2-0.3 parts of persimmon vinegar, 0.03-0.07 parts of fresh orange-juice, 0.3-0.7 parts of honey, white chocolate 0.3-
0.4 part, the B material includes the raw material of following mass component: 0.8-1.2 parts of dark chocolate bar, 0.2-0.3 parts of substitute of cocoa fat, broken hazel
0.2-0.3 parts of benevolence.
Preferably, the acidity of the Shanxi mature vinegar is 6 degree.
The present invention also provides a kind of belching of acid from stomach chocolate of refreshing oneself production method, include the following steps:
S1, A material preparation:
A: first by 40 DEG C of thawing injection taper dies of white chocolate, the white chalk of taper that thickness is not less than 0.5mm is formed
Force container；
B: Shanxi mature vinegar, persimmon vinegar, fresh orange-juice, honey being poured into be stirred in container is sufficiently mixed, and forms mixing
Liquid；
C: it by taper white chocolate container obtained in mixed liquor obtained in b injection a, is sealed, -20 DEG C of frosts
5min is fabricated to the A material belching of acid from stomach；
S2, B material preparation:
By dark chocolate bar, 45 DEG C of substitute of cocoa fat thawings, it is sprinkled into broken hazelnut, is stirred evenly, formed outside the B material chocolate of thawing
Clothing；
S3, the preparation of level-one chocolate: the B that A obtained in the S1 material belching of acid from stomach uniformly dips rapidly thawing obtained in S2 is expected
Chocolate coat is fabricated to level-one chocolate；
S4, finished product preparation: the B of thawing obtained in level-one chocolate surface even application S2 obtained in S3 is expected into chalk
Power coat.
Preferably, the B material chocolate coat coating thickness melted in the S4 is not less than 1mm.
One kind provided by the invention is refreshed oneself belching of acid from stomach chocolate and its production method, compared with traditional chocolate, the present invention
For the chocolate belching of acid from stomach using Shanxi mature vinegar and persimmon vinegar as raw material, the tart flavour of vinegar makes one in high spirits, with what is refreshed the mind
Effect, children, which eat, can treat enteron aisle indigestion, designed for old people to assist in the treatment of heart and brain disease, improve the edible of chocolate
Furthermore effect also added fresh orange-juice and honey, can neutralize the tart flavour of vinegar, so that the mouthfeel of chocolate is more preferable, adaptation population's model
It encloses more extensively, broken hazelnut is added in chocolate coat, improve the height nutritive value of chocolate, while enhancing the mouth of chocolate
Sense.
Specific embodiment
Embodiment described in the invention is only a part of the embodiment of the present invention, instead of all the embodiments.Herein
Described specific embodiment is only used to explain the present invention, is not intended to limit the present invention.Based on the embodiments of the present invention,
Every other embodiment obtained by those of ordinary skill in the art without making creative efforts, belongs to this hair
The range of bright protection.
One kind is refreshed oneself belching of acid from stomach chocolate, is made of A material and B material, and the A material includes the raw material of following mass component: Shanxi
0.25 part of mature vinegar, 0.25 part of persimmon vinegar, 0.05 part of fresh orange-juice, 0.5 part of honey, 0.35 part of white chocolate, B material include with
The raw material of lower mass component: 1 part of dark chocolate bar, 0.25 part of substitute of cocoa fat, 0.25 part of broken hazelnut, the persimmon vinegar in A material can be with
Using same composition apple vinegar or Hawthorn Vinegar replace, B material in broken hazelnut can also use same composition fragment walnut kernel or
Fruit bits replace.
Specifically, the acidity of the Shanxi mature vinegar is 6 degree.
The present invention also provides a kind of belching of acid from stomach chocolate of refreshing oneself production method, include the following steps:
S1, A material preparation:
A: first by 40 DEG C of thawing injection taper dies of white chocolate, the white chalk of taper that thickness is not less than 0.5mm is formed
Force container；
B: Shanxi mature vinegar, persimmon vinegar, fresh orange-juice, honey being poured into be stirred in container is sufficiently mixed, and forms mixing
Liquid；
C: it by taper white chocolate container obtained in mixed liquor obtained in b injection a, is sealed, -20 DEG C of frosts
5min is fabricated to the A material belching of acid from stomach；
S2, B material preparation:
By dark chocolate bar, 45 DEG C of substitute of cocoa fat thawings, it is sprinkled into broken hazelnut, is stirred evenly, formed outside the B material chocolate of thawing
Clothing；
S3, the preparation of level-one chocolate: the B that A obtained in the S1 material belching of acid from stomach uniformly dips rapidly thawing obtained in S2 is expected
Chocolate coat is fabricated to level-one chocolate；
S4, finished product preparation: the B of thawing obtained in level-one chocolate surface even application S2 obtained in S3 is expected into chalk
Power coat.
Specifically, the B material chocolate coat coating thickness melted in the S4 is not less than 1mm.
In summary: one kind provided by the invention is refreshed oneself belching of acid from stomach chocolate and its production method, with traditional chocolate phase
Than for the chocolate belching of acid from stomach of the present invention using Shanxi mature vinegar and persimmon vinegar as raw material, the tart flavour of vinegar makes one in high spirits, has and mentions
The effect of refreshing restoring consciouness, children are edible can to treat enteron aisle indigestion, and the heart and brain designed for old people that assist in the treatment of are sick, improve chalk
The eating effect of power, furthermore also added fresh orange-juice and honey, can neutralize the tart flavour of vinegar, so that the mouthfeel of chocolate is more preferable, fit
It answers crowd's range wider, broken hazelnut is added in chocolate coat, improve the height nutritive value of chocolate, while enhancing chalk
The mouthfeel of power.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
All grain vinegar and the chocolate of fruit vinegar production belong to the technology of the present invention scope, anyone skilled in the art
In the technical scope disclosed by the present invention, it is subject to equivalent substitution or change according to the technical scheme of the invention and its inventive conception,
It should be covered by the protection scope of the present invention.
Claims (4)
- The belching of acid from stomach chocolate 1. one kind is refreshed oneself, it is characterised in that: be made of A material and B material, the A material includes following mass component Raw material: 0.2-0.3 parts of Shanxi mature vinegar, 0.2-0.3 parts of persimmon vinegar, 0.03-0.07 parts of fresh orange-juice, 0.3-0.7 parts of honey, Bai Qiao 0.3-0.4 parts of gram force, the B material includes the raw material of following mass component: 0.8-1.2 parts of dark chocolate bar, substitute of cocoa fat 0.2-0.3 Part, it is hazelnut 0.2-0.3 parts broken.
- The belching of acid from stomach chocolate 2. one kind according to claim 1 is refreshed oneself, it is characterised in that: the acidity of the Shanxi mature vinegar is 6 degree.
- 3. a kind of production method of belching of acid from stomach chocolate described in claim 1 of refreshing oneself, characterized by the following steps:S1, A material preparation:A: it first by 40 DEG C of thawing injection taper dies of white chocolate, forms taper white chocolate of the thickness not less than 0.5mm and holds Device；B: Shanxi mature vinegar, persimmon vinegar, fresh orange-juice, honey being poured into be stirred in container is sufficiently mixed, and forms mixed liquor；C: it by taper white chocolate container obtained in mixed liquor obtained in b injection a, is sealed, -20 DEG C of frosts 5min is fabricated to the A material belching of acid from stomach；S2, B material preparation:By dark chocolate bar, 45 DEG C of substitute of cocoa fat thawings, it is sprinkled into broken hazelnut, is stirred evenly, forms the B material chocolate coat of thawing；S3, the preparation of level-one chocolate: the B that A obtained in the S1 material belching of acid from stomach uniformly dips rapidly thawing obtained in S2 is expected into chalk Power coat is fabricated to level-one chocolate；S4, finished product preparation: will be outside the B material chocolate of thawing obtained in level-one chocolate surface even application S2 obtained in S3 Clothing.
- 4. a kind of production method of belching of acid from stomach chocolate of refreshing oneself according to claim 3, it is characterised in that: melt in the S4 B material chocolate coat coating thickness be not less than 1mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910004517.0A CN109645191A (en) | 2019-01-03 | 2019-01-03 | One kind is refreshed oneself belching of acid from stomach chocolate and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910004517.0A CN109645191A (en) | 2019-01-03 | 2019-01-03 | One kind is refreshed oneself belching of acid from stomach chocolate and its production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109645191A true CN109645191A (en) | 2019-04-19 |
Family
ID=66118739
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910004517.0A Pending CN109645191A (en) | 2019-01-03 | 2019-01-03 | One kind is refreshed oneself belching of acid from stomach chocolate and its production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109645191A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111096384A (en) * | 2020-01-19 | 2020-05-05 | 山西醯谷源生物科技有限公司 | Vinegar-center-containing chocolate and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE19519351A1 (en) * | 1995-05-26 | 1996-11-28 | Eberhard Schell | Filled chocolate pralines |
| CN101496599A (en) * | 2008-12-24 | 2009-08-05 | 王福起 | Chocolate with function for assisting sleep and preparation method |
| CN106666042A (en) * | 2016-09-30 | 2017-05-17 | 南陵县石斛产业协会 | Solanum nigrum fruit vinegar heart sugar |
| CN107232382A (en) * | 2017-06-14 | 2017-10-10 | 福建农林大学 | Sandwich soft sweets with health-care efficacy and preparation method thereof |
-
2019
- 2019-01-03 CN CN201910004517.0A patent/CN109645191A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE19519351A1 (en) * | 1995-05-26 | 1996-11-28 | Eberhard Schell | Filled chocolate pralines |
| CN101496599A (en) * | 2008-12-24 | 2009-08-05 | 王福起 | Chocolate with function for assisting sleep and preparation method |
| CN106666042A (en) * | 2016-09-30 | 2017-05-17 | 南陵县石斛产业协会 | Solanum nigrum fruit vinegar heart sugar |
| CN107232382A (en) * | 2017-06-14 | 2017-10-10 | 福建农林大学 | Sandwich soft sweets with health-care efficacy and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 世界烘焙配方: "《苹果恋上香醋》", 《搜狐网》 * |
| 金振辉等: "《"醋染芯动"奶醋夹心巧克力太妃糖产品研发》", 《中国食品》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111096384A (en) * | 2020-01-19 | 2020-05-05 | 山西醯谷源生物科技有限公司 | Vinegar-center-containing chocolate and preparation method thereof |
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| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190419 |
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| RJ01 | Rejection of invention patent application after publication |