METHOD FOR PREPARATION OF COCOA-PRODUCTS IN THE FORM OF GRATED, POWDERED COCOA AND COCONUT OIL

摘要

FIELD: food industry. SUBSTANCE: cocoa grits, moisture content 6-8 % free from cocoa bean husk is mixed with quark whey with pH 5.0-5.4 in a ratio of 1:2.0-2.5. The mixture is heated to 85-95 C and held at this temperature for 3-5 min. Scalded mixture is cooled down to 40-45 C, treated with ferment preparation of multienzyme composition MEK-KhP12 in the amount of 0.05-0.1 wt.-% of the cocoa grit mass and, concurrently with fermentation, the layer of mixture 250 mm thick is electrically treated with direct current, density 0,16-0,30 kА/m² for 30-40 min. Next, the mixture is neutralized with ammonium carbonate (NH₄)₂CO₃ to pH = 7.2 - 7.4. Heat treatment of neutralized mixture is conducted to 120-130 C for 20-30 min to residual moisture content of cocoa grit ranging from 1.1 to 1.3 %. Roasted cocoa grit is crushed and the produced grated cocoa is heated before pressing to 115-117 C for 15-20 min. EFFECT: higher quality of grated cocoa and cocoa powder and increased yield of coconut oil. 16 tbl