103 results about "Cocoa Powders" patented technology

The present invention relates to a solid nutraceutical composition for the prevention and treatment of cognitive disorders, consisting of an emulsion and a mixture of seed and oil, all of which are naturally derived. The emulsion contains plukenetia volubilis oil; an extract of plant origin, such as turmeric, pepper or cocoa; an emulsifier selected from lecithin, saponaria or maguey extract, or egg white; the sweetening agent is selected from fructo-oligosaccharide, stevia rebaudiana or maguey extract, Italian bee honey and cane sugar; and air is contained. Seeds and oil include pumpkin seeds and plukenetia volubilis oil. Other ingredients selected from cocoa powder, coconut oil, fruit or seed mass, natural juice and protein are also added. Thus, the nutraceutical comprises 3 to 5 sources of fatty acids, phytosterols and triacylglycerol, 2 to 8 sources of antioxidants, up to 3 sources of hypoglycemic agents, and up to 4 sources of anti-cholesterol and anti-inflammatory compounds. In addition, the nutritional health-care product also contains proteins, vitamins, macroelements, microelements and substances for promoting chewing and swallowing of subjects and patients suffering from cognitive impairment. The nutritional health-care product is suitable for preventing and treating Alzheimer's disease; mental, behavioral and developmental disorders, including depression; neurological, digestive, immune, endocrine and circulatory disorders; cardiovascular, cerebrovascular, infectious, parasitic, neoplastic and blood diseases; fatigue, fatigue and malnutrition.

A fat-based confection composition comprising from 1 wt % to 40 wt % calcium carbonate, from 35 wt % to 65 wt % fat, from 5 wt % to 45 wt % sugar, from 2 wt % to 15 wt % cocoa powder, and from 0.05 wt % to 1.0 wt % emulsifier, and wherein the calcium carbonate has a median particle diameter size (D50) of from 1.2 microns to 8 microns.

The present disclosure relates to a chocolate composition comprising allulose and at least one ingredient from a cocoa bean selected from the group consisting of cocoa mass, cocoa powder, and cocoa butter; and a method of manufacturing such chocolate; in particular the present disclosure relates to a chocolate composition prepared by said method, and confectionary products comprising said chocolate composition.

The present application relates generally to an alkalized cocoa powder, in particular to an alkalized cocoa powder having a sodium content of less than 150.0 mg / 100 g and having a color L value of 21.3 to 26.0 as measured by the white diluent method. A method for preparing an alkalized cocoa powder is also disclosed.

The present application relates generally to an alkalized cocoa powder, in particular to an alkalized cocoa powder having a D90 value of less than 50.0 [mu] m and a color L value of 15.0 to 26.0 as measured by the white diluent method. A method for preparing an alkalized cocoa powder is also disclosed.

The utility model relates to a filtering device for separating and extracting impurities from raw cocoa powder. Comprising a base and a filtering barrel arranged on the base, a spherical groove is formed in the base, the filtering barrel comprises a barrel body and a hemispherical bottom, the hemispherical bottom is arranged on the lower portion of the barrel body and connected with the spherical groove in a matched mode, a sealing end cover is connected to the upper portion of the barrel body, and a magnetic attraction mechanism used for removing magnetic impurities is arranged in the sealing end cover. A stirring assembly is connected to the inner wall of the barrel body, an air inlet and an air outlet are formed in the barrel body, and an air suction assembly is connected to the air outlet. According to the cocoa powder filtering device, adsorption and cleaning of magnetic impurities such as metal scraps in cocoa powder can be achieved through the magnetic filter element, the position height of the magnetic filter element can be adjusted through the electric telescopic rod, the flexibility of the device is improved, the standing cocoa powder can be stirred through the stirring assembly, and the impurities in the cocoa powder can be filtered more sufficiently. Light impurities such as hair in the cocoa powder can be sucked through the air suction pump and collected into the collecting tank in a centralized mode, the filtering effect of the cocoa powder is guaranteed, and the quality of the cocoa powder is improved.

The application discloses cocoa powder grading air separation equipment capable of automatically collecting materials, which comprises an air separation machine body, wherein an air separation structure and a feeding structure are arranged on the upper portion of the air separation machine body, a collecting structure is arranged on the lower portion of the air separation machine body, the feeding structure comprises a feeding hopper, a feeding pipe, a motor one, a rotating roller and a guide plate, the feeding hopper is connected with the top of the air separation machine body through the feeding pipe, the motor one is connected with one side of the air separation machine body, the rotating roller is driven by the motor one, the rotating roller is located on one side of the feeding pipe and is attached to the feeding pipe, the guide plate is connected with the feeding pipe and one side of the rotating roller, the rotating roller is driven to rotate by the motor one, the feeding groove on the surface of the guide plate is uniformly discharged, the guide rod is driven to move by an electric cylinder so as to control the rotation of the guide plate, and then the amount of uniform discharge is controlled.

The invention provides low-sugar plant-based coating chocolate, and belongs to the technical field of food processing. The low-sugar plant-based coating chocolate comprises the following raw materials: 15-25 wt% of cocoa mass, 5-10 wt% of low-fat cocoa powder, 15-25 wt% of cocoa butter, 15-25 wt% of plant-based liquid grease, 8-12 wt% of concentrated coconut milk, 11-20 wt% of a sweetening agent and 1-2 wt% of an emulsion stabilizer. The total sugar content of the low-sugar plant-based coating chocolate is smaller than or equal to 5 g / 100 g, and the low-sugar plant-based coating chocolate is in a liquid state at the temperature of 26 DEG C or above and can be solidified into a solid coating at the temperature of 26 DEG C or below after being coated. The coated chocolate disclosed by the invention has good flavor plumpness on the premise of low sugar, is free from the problems of water and oil layering, precipitation and the like in a liquid storage process, is long in shelf life, moderate in hardness after being cured, easy to bite and not easy to break, smooth in coating taste, free from granular sensation and free from sticky tooth residues.

The utility model relates to the technical field of cocoa powder processing, and belongs to a centrifugal separation and extraction device for raw cocoa powder. Comprising a machine body, a centrifugal cylinder is arranged in the machine body, a separating plate is connected in the centrifugal cylinder through a connecting assembly, a roller mechanism is arranged outside the centrifugal cylinder and comprises an upper roller assembly and a lower roller assembly, a driving mechanism is connected to the bottom of the centrifugal cylinder and comprises a driving shaft, a connecting plate is arranged on the driving shaft, and the connecting plate is connected with the upper roller assembly and the lower roller assembly. And a buffer assembly is arranged between the connecting plate and the bottom of the centrifugal cylinder. Traditional sliding connection is optimized into rolling connection through the roller mechanisms, so that friction between the centrifugal cylinder and the machine body is reduced, abrasion between the mechanisms can be reduced, the centrifugal structure is effectively prevented from being damaged, and the stability of the device is improved. And the vibration impact of the centrifugal cylinder is buffered and absorbed by the buffer assembly, so that the collision of the centrifugal cylinder is reduced, and the device runs more stably.

The invention belongs to the field of cocoa extract tobacco flavors, and particularly relates to a preparation method and application of a high-theobromine cocoa extract and a style-enhanced cocoa extract. The high-theobromine cocoa extract is used for tobacco perfuming independently or after being blended with the cocoa extract tobacco flavor, so that the sensory effect of the cocoa extract tobacco flavor is improved; the preparation method of the high-theobromine cocoa extract comprises the following steps: preparing a cocoa powder water extract or a cocoa extract water diluent, and enriching theobromine in the cocoa extract by using macroporous adsorption resin column chromatography. Compared with pure theobromine, the high-theobromine cocoa extract has no obvious influence on the sensory quality of cigarettes, and compared with untreated cocoa extracts, the high-theobromine cocoa extract has the advantages that the aroma, richness, stimulation reduction, offensive odor covering, characteristic aroma intensity and the like are improved to different degrees; especially, the style-enhanced cocoa extract obtained by blending the high-theobromine cocoa extract and the untreated cocoa extract has a better effect.

The present invention relates to an edible composition comprising the following components: (D) at least one pulse component, (E) Roasted malt, and (F) at least one red-coloring vegetable component. This composition can serve as an alternative to conventional cocoa powder or as a basis for the production of an alternative to conventional cocoa powder. Furthermore, the invention relates to a food product that contains or consists of the composition according to the invention.

The invention discloses cocoa powder with synergic retention of activity and flavor and a preparation method and application thereof, and the preparation method comprises the following steps: (1) alkalization treatment: mixing natural cocoa powder with food-grade alkali liquor, and carrying out alkalization treatment; (2) neutralizing and washing: after the reaction is finished, immediately neutralizing to be neutral, and carrying out solid-liquid separation and washing to thoroughly remove residual alkali liquor and salt; and (3) performing drying treatment: performing infrared-microwave combined drying on the washed wet cocoa powder to finally obtain the alkalized cocoa powder. By optimizing the alkalization and drying processes, the flavor quality of the cocoa powder is remarkably improved while the high retention rate of active substances is achieved; meanwhile, the cocoa powder with high activity and high flavor retention rate can be used for preparing biscuit products with excellent oxidation resistance and prolonged shelf life.

The present application relates generally to an alkalized cocoa powder, in particular to an alkalized cocoa powder having a D90 value of 33.0 [mu] m to 39.0 [mu] m. A method for preparing an alkalized cocoa powder is also disclosed.

To provide a method for producing a water-containing chocolate-like confectionery, capable of relatively freely designing the shape of the water-containing chocolate-like confectionery.SOLUTION: The method for producing the water-containing chocolate-like confectionery includes a kneading step, a solidifying step, a molding step and a peeling step. In the kneading step, a raw material containing 5 to 32 pts. mass of nonfat cacao, 29 to 47 pts. mass of oil, and 3 to 10 pts. mass of water is kneaded in a temperature environment of - 20 to 10 °C to obtain a kneaded material. In the solidifying step, the oil content of the kneaded material is solidified to obtain the filler. In the molding step, the filler is filled in the concave portion of the mold to obtain a molded product. In the peeling step, the molded product is peeled off from the mold by gas pressure.SELECTED DRAWING: Figure 1

The invention discloses a novel high-activity lactic acid bacteriostatic tablet and a preparation method thereof. The novel high-activity lactic acid bacteriostatic tablet is prepared from the following raw materials in parts by weight: 0.35 to 0.45 part of lactein, 0.32 to 0.38 part of high-activity lactobacillus, 11.5 to 13.5 parts of fructo-oligosaccharide, 66 to 69 parts of corn starch, 6.5 to 8.5 parts of cane sugar, 1.2 to 1.4 parts of cocoa powder, 0.25 to 0.35 part of magnesium stearate, 0.25 to 0.45 part of sodium cyclamate, 0.25 to 0.45 part of talcum powder, 0.04 to 0.06 part of biological lysozyme and 0.15 to 0.25 part of vitamin C. According to the invention, the dosage can be accurately controlled, and the dependence on a water source is greatly reduced, so that the taking process is more convenient and efficient. Besides, by blending the corn starch, the cane sugar and the cocoa powder, the taste and flavor of the product are improved, the product is more palatable, and the urgent demand of the current market for taste optimization of healthy products is met.

An alkalised cocoa powder having less than 150.0 mg / 100g sodium and a pH of 6.00-7.60. Preferably, the cocoa powder has 20-30mg / 100g sodium and a pH of 6.5-7.05. Preferably, the cocoa powder is at lea

This invention discloses a method for processing cocoa beans or cocoa granules, comprising the steps of: (a) adding water to cocoa beans or cocoa granules to form a suspension; (b) wet milling the suspension; (c) subjecting the suspension to heat treatment at a temperature of 70°C or lower; (d) separating the suspension into: an aqueous phase (heavy phase), a lipid phase including cocoa oil (light phase), and a solid phase including cocoa powder and fluid components; (e) continuously separating the fluid components from the solid phase obtained in step (d) by supplying the solid phase to a mixing device to obtain cocoa aroma and cocoa powder; wherein the mixing device... The device includes: a cylindrical tubular body having a horizontal axis, the tubular body having an inlet opening for a solid phase, an outlet opening for a dried solid phase, and an optional outlet opening for a vapor phase including cocoa aroma; end plates closing the tubular body at opposite ends; a coaxial sleeve for heating or cooling the inner wall of the tubular body to a temperature of 55°C to 150°C; and a bladed rotor supported in the tubular body for rotation, the blades of the bladed rotor being arranged in a helical shape and oriented for centrifugally separating the solid phase and simultaneously transporting the solid phase toward the outlet opening.

The present disclosure relates to an extracted cocoa material that has less bitter flavor and a sweeter flavor compared to an equivalent non-extracted cocoa material. The present disclosure also relates to a use of the extracted cocoa material to prepare a sugar-reduced or sugar-free food or beverage product. A method of preparing an extracted cocoa material is also described herein.

The prebiotic energy bar comprises the following components in parts by weight: 6.0 to 6.4 parts of inulin, 3.0 to 3.2 parts of fructo-oligosaccharide, 4.5 to 6.4 parts of egg white, 3.0 to 3.2 parts of coconut oil, 0.4 to 0.5 part of table salt, 50 parts of highland barley crisp chips, 1.5 to 1.8 parts of Chinese wolfberry fruits, 1.5 to 1.8 parts of pumpkin seeds, 5.3 to 5.5 parts of raisins and 4.5 to 4.8 parts of cashew nuts. According to taste selection, the coconut crisp food can also comprise 1.5-1.8 parts of cocoa powder or 1.5-1.8 parts of coconut powder and 7.5-7.8 parts of coconut crisp chips. According to the invention, artificially synthesized additives and sweeteners are not used, the formula is clean, highland barley is rich in proteins, dietary fibers, beta-glucan and a variety of amino acids and trace elements, and prebiotics, nuts, seeds, dried fruits and the like are matched, so that the highland barley biscuits are rich in taste level, have obvious advantages in nutritional ingredients, are a healthy and delicious functional food, and have good market prospects. The food is especially suitable for people needing sugar control.

This invention discloses a compound health-promoting cocoa composition with antagonistic function against edible side effects and its preparation method, belonging to the field of functional food processing. The composition uses 62%–68% sugar-free alkalized high-purity cocoa powder as a base, compounded with dried tangerine peel, Buddha's hand, Poria cocos, roasted malt, jujube seed, lily bulb, mulberry powder, corn silk, chicken gizzard lining, mulberry leaf, kudzu root, chrysanthemum, freeze-dried papaya powder, freeze-dried lemon powder, blueberry powder, cranberry powder, and inulin, forming a full-target antagonistic system. Through component synergy, it comprehensively counteracts five major edible discomforts associated with cocoa: greasy feeling in the stomach and intestines, nervous excitement, oxalic acid accumulation, dryness and heat, and fluctuations in sugar and lipids, while preserving the nutritional activity of cocoa. This invention can be prepared in two forms: powdered solid beverage and chocolate block. It employs a protected ratio range, ensuring that minor adjustments to the ratio remain within the protected range. The entire preparation process is carried out at low temperatures, preserving the activity of the raw materials and making it suitable for industrial mass production. This invention protects the formula range, the two forms, and the preparation method.

The invention relates to chocolate not easy to soften and a preparation method thereof. The chocolate not easy to soften is prepared from the following raw materials in parts by weight: 10-15 parts of tea fiber, 10-20 parts of cocoa butter, 2-5 parts of cocoa powder, 1-5 parts of sucrose powder, 3-6 parts of maltodextrin and 15-25 parts of skim milk powder. The tea fiber and the maltodextrin are added into the raw material formula to form a supporting structure of the chocolate, so that a product which is not easy to soften is obtained.

The present invention provides a cocoa powder including at least one compound selected from the group consisting of: an essential amino acid, a sugar, a neurotransmitter, and any combination thereof, wherein the at least one compound is enriched in a biomass of Theobroma cacao cells compared to a control cocoa powder, and is derived therefrom.

The present application relates to lithium ion battery cathode material preparation technical field, and is a kind of preparation method of nitrogen-phosphorus-potassium co-doped carbon-coated lithium-rich lithium iron phosphate cathode material, comprising the following steps: cocoa powder is added dropwise with acetic acid solution, after reaction, dropwise add hydrogen peroxide, add lithium hydroxide, and the pH of mixed solution is controlled by the amount of deionized water added;After adding deionized water and carbon-coated lithium iron phosphate precursor, stir evenly, vacuum freeze-drying is carried out, and the product is obtained after sintering treatment of dry product in inert atmosphere.Cocoa powder resource is renewable, environment-friendly, and can provide rich nitrogen, phosphorus and potassium elements to complete the doping modification of carbon-coated lithium iron phosphate.The present application provides an environmentally friendly, clean and simple cathode material modification and synthesis idea, and the prepared cathode material has good rate performance and capacity performance.

An alkalised cocoa powder having a pH of 6.0-8.0 (preferably 6.4-7.1) and a colour L-value (measured by the White diluent method) of 21.3- 26.0 (preferably, 23-24). Preferably, the cocoa powder has a

An alkalised cocoa powder having a D90 value of less than 50.0μm and a colour L-value (measured by the White diluent method) of 15.0-26.0, preferably, 22.0-25.0. Preferably, the alkalised cocoa powder

The present application generally relates to a method for preparing an alkalized cocoa powder. The method may include the steps of: (a) adding a cocoa powder sample to a reaction vessel; (b) adding an alkali solution into the reaction container; (c) adding a gas to the reaction vessel such that the pressure in the reaction vessel reaches a first pressure (P1); (d) releasing at least a portion of the gas from the reaction vessel to reduce the pressure in the reaction vessel to a second pressure (P2); and (e) adding a gas to the reaction vessel such that the pressure in the reaction vessel reaches a third pressure (P3); wherein P1 is greater than 3.0 bar, P3 is greater than 2.5 bar, and P2 is less than P1 and P3.

A composite nano-substance of a cocoa-charcoal cladded conjugate structure and a manufacturing method for a yarn thereof are provided. The manufacturing method includes subjecting cocoa shells to a carbonization process to form nanometer cocoa charcoal particulates; subjecting the nanometer cocoa charcoal particulates to reduction and oxidation to have a surface oxidized to form nanometer charcoal particulates containing hydroxyl groups, carboxyl groups, and epoxy groups; and further subjecting the nanometer cocoa charcoal particulate to rection through mixing with nickel chloride in glycol solution to form a composite of nanometer nickel particle reduced nanometer cocoa charcoal particulates. Further, a surfactant adding process, a polymer blending process, and a yarn drawing process may be additionally implemented to form a multipurpose textile yarn featuring ultraviolet resistance, odor resistance, strong moisture absorption, and electromagnetic wave resistance.

The invention discloses natural printing ink for collagen casings and a preparation method of the natural printing ink, and belongs to the technical field of food printing materials. The preparation method of the ink comprises the following steps: mixing chitosan with water, adding natural organic acid, and stirring to obtain a mixed solution A; dissolving cocoa powder and lecithin in water at 80-100 DEG C, and uniformly stirring to obtain a mixed solution B; the method comprises the following steps: adding water into a collagen dough for producing collagen casings according to a weight ratio of the collagen dough to the water of 1: (5-7), and grinding to obtain a mixed solution C; and adding the mixed solution B, the mixed solution C and TG enzyme into the mixed solution A, and stirring to obtain the natural ink for collagen casings. According to the invention, the shaping process is simple, the shaped casing does not fade when encountering water, the color is more stable after cooking, frying and baking, and the used raw materials are natural sources, are safe and healthy, and are more easily accepted by the public.

A shelf-stable, indulgent, soft-baked snack product (e.g., a soft-baked snack bar) having reduced saturated fat, sodium, and / or sugar levels (“reduced SFSS”) compared to prior art soft-baked snack products but that is indulgent and flavorful to the consumer. The snack product has a relatively high moisture content, preferably about 5 wt % to about 20 wt %. A dough composition for making reduced SFSS, shelf-stable, indulgent, soft-baked snack products includes a flour component, a fat component consisting of sunflower oil (e.g., high oleic sunflower oil), a plurality of crispy protein inclusions, and a sucrose-free sugar component including isolated fructose. Sodium-containing leaveners are partially or completely replaced, e.g., by potassium bicarbonate. If present, cocoa powder is used in reduced amounts compared to prior art soft-baked snack products. A method of making the reduced SFSS, shelf-stable, indulgent, soft-baked snack product with the crispy protein inclusions includes a step of baking the dough composition.

A method for preparing an alkalised cocoa powder comprising the steps: (a) / (b) adding an alkali solution and cocoa powder to a reaction vessel; (c) adding a gas such that the reaction vessel reaches a