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Čokolada, čokoladi podobni izdelki, komplet za izdelavo čokolade in postopki za pripravo le-te
专利权人:
ODC Lizenz AG
发明人:
Huhn Tilo
申请号:
SI201530243
公开号:
SI3114940T1
申请日:
2015.07.08
申请国别(地区):
SI
年份:
2018
代理人:
摘要:
The method for processing fermented or incubated cocoa beans comprises the steps of: adding water to fermented or incubated cocoa beans or nibs to form a suspension; wet grinding said suspension; subjecting said suspension to a heat treatment at a temperature of 70°C or less; separating the suspension into a water phase (heavy phase), a fat phase (light phase) and a solid phase, said fat phase comprising cocoa butter as a major component and solids and/or water as minor components and said solid phase comprising cocoa powder and water; and separately processing the three phases, which comprises: neutralizing and/or removing acetic acid formed during fermentation or formed or added prior to or during an incubation of the cocoa beans via the water phase, and optionally separating cocoa butter from the fat phase, separating cocoa powder from the solid phase, and separating cocoa aroma and a polyphenolic powder from at least the water phase.
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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