Methods of processing cocoa fruits and products (cocoa fruits and products)

摘要

"The processing method of cocoa fruit shall be delighted, including the following stages: (a) adding water to cocoa beans to form suspension; (b) wet crushing suspension; (c) heat treatment of suspension at 70 ℃ or lower; (d) The suspension is divided into water phase (heavy phase),1. Fat stage (light stage) and solid stage, including cocoa butter grade as main and solid components and / or water as secondary components, and including dust and water in this solid state; and (E) treat these three stages separately, including options: separating cocoa oil from fat; 1. Separate cocoa powder from solid state, and separate cocoa aroma and polyphenol powder from water at least; in this case, cocoa bean will not fade; or cocoa powder contained in cocoa fruit will be separated from cocoa bean in desulfurization stage and processed separately;Thereafter, prior to or during any phase, the application of paragraph (a) shall be suspended.(b)it is life. In addition, the production methods of cocoa products, chocolate products or similar chocolate products are promoted, which contain a large number of nutritious and useful cocoa product components, such as polyphenol, antioxidant, vitamin, etc.