TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES (TUP) - Manila
发明人:
DE GUZMAN, Mary Kathleen F.,GATBONTON, Trisha Mae D.,RINO, Maria Lourdes M.,TAGLE, Kimberly Jane O.,LAPUZ, Roghielyn P.,BLANCO, Christopher A.,ALABA, Ben Algem A.,JAVATE, Mary Grace R.,CANILAO, Jer-An
申请号：
PH22016000295
公开号：
PH22016000295Y1
申请日:
2016.05.25
申请国别(地区):
PH
年份:
2018
代理人:
摘要：
A process of producing a powdered chocolate drink more particularly to a process of producing powdered chocolate drink with alugbati powder comprising the steps of: washing good quality alugbati leaves with water having temperature of 0-5oC chopping the washed leaves grinding the chopped alugbati leaves getting the extract of the ground alugbati leaves adding maltodextrin in an amount that is equal to 10 pcnt of the alugbati extract spray-drying the mixture of alugbati extract and maltodextrin until a homogenous mixture is attained to produce alugbati powder, set aside cracking of good cacao beans into nibs roasting of the cracked cacao nibs at 120oC-150oC for 45-90 minutes sorting of roasted cacao nibs to remove husks or chaff grinding of sorted cacao nibs separating cacao butter from the pressed cake pulverizing of pressed cake to produce cacao powder and mixing the alugbati powder, cacao powder, muscovado sugar and skimmed milk.
