A PROCESS OF PRODUCING POWDERED CHOCOLATE DRINK WITH ALUGBATI (BASELLA RUBRA) POWDER

摘要

A process of producing a powdered chocolate drink more particularly to a process of producing powdered chocolate drink with alugbati powder comprising the steps of: washing good quality alugbati leaves with water having temperature of 0-5oC; chopping the washed leaves; grinding the chopped alugbati leaves; getting the extract of the ground alugbati leaves; adding maltodextrin in an amount that is equal to 10 pcnt of the alugbati extract; spray-drying the mixture of alugbati extract and maltodextrin until a homogenous mixture is attained to produce alugbati powder, set aside; cracking of good cacao beans into nibs; roasting of the cracked cacao nibs at 120oC-150oC for 45-90 minutes; sorting of roasted cacao nibs to remove husks or chaff; grinding of sorted cacao nibs; separating cacao butter from the pressed cake; pulverizing of pressed cake to produce cacao powder; and mixing the alugbati powder, cacao powder, muscovado sugar and skimmed milk.