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PROCEDE POUR AUGMENTER L'ACTIVITE D'ANTIOXYDANT DU CHOCOLAT
专利权人:
PURATOS N.V.
发明人:
BEHEYDT, BRAM,OUWERX, CAROLINE,COLLIN, SONIA,DELEDICQUE, CATHERINE,NGUYEN, FANNY
申请号:
CA2659331
公开号:
CA2659331C
申请日:
2007.08.16
申请国别(地区):
CA
年份:
2015
代理人:
摘要:
The present invention relates to a novel method for conching chocolate, whereby a chocolate mass is submitted to a conching method that comprises the following steps: - a dry conching step performed at a temperature of between 50°C and 70°C, - and subsequent a wet conching step performed at a temperature of between 60°C and 110°C, more in particular at a temperature between 60°C and 90°C, wherein the dry conching temperature and the wet conching temperature are comprised within the range(s) defined by the graph of figure 13 (see shaded or hatched regions). Most preferably the dry conching step is performed at about 60°C and the wet conching step at about 60°C or about 90°C. Advantageously, this adapted conching process conserves and even increases the antioxidant activity of a chocolate, in particular a dark chocolate. Consequently, the present invention further relates to a method of conserving and/or increasing the antioxidant activity of chocolate and to chocolates processed accordingly.
来源网站:
中国工程科技知识中心
来源网址:
http://www.ckcest.cn/home/

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