METHOD FOR PRODUCTION OF CACAO PRODUCT FROM CACAO BEAN HUSKS

摘要

FIELD: food industry; in particular, methods for producing instant extract of cacao bean husks; may be used for production of drinks and confectionery. SUBSTANCE: method involves grinding of raw material and its extraction by water at temperature 95-100 C; separation of extract and its concentration. Novelty is in that extraction is carried out at ratio of raw material and water 1: 5-1: 10. Additionally, fermentation is carried out by proteolytic ferment, pepsin, for example, for 35-40 min. Ferment is introduced in extract at temperature 35-45 C; concentration is conducted at atmospheric pressure; before concentration syrup is introduced in extract in amount of 0.3-2.0% per 100 g of dry substances. Citric acid in amount of 0.1-0.2% to mass of raw material is added in extract before concentration for preservation of colorants. Pepsin is introduced in amount of 0.1-0.3% to mass of raw material. EFFECT: higher efficiency. 4 cl