65 results about "Cocoa Powders" patented technology

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 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 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.

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.

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.

The present invention relates to methods of producing dark cocoa products involving steeping steps and reducing the need for alkalization, to the cocoa products obtainable or obtained by these methods, whereby the products have improved sensory profiles, in particular relating to color and taste, and to food and beverage compositions comprising them.

The invention discloses chocolate areca nuts with an oral mucosa repairing effect, a layer of chocolate coating is sprayed on the surfaces of areca nuts, and the chocolate coating is composed of cocoa butter replacer, sucrose powder, pure cocoa powder, soya bean lecithin and an active ingredient agent. According to the invention, the active component agent is dispersed in the chocolate coating liquid, and the anhydrous chocolate is used as an embedding carrier, so that the active component agent can be effectively delivered into the oral cavity, and the active component agent is prevented from being inactivated when encountering water, so that the active component agent plays an optimal repairing effect in the oral cavity; meanwhile, the chocolate can lubricate the oral cavity, alleviate the damage of areca-nut fibers to oral mucosa, neutralize areca-nut brine and reduce the damage of alkaline brine to the oral mucosa.

A new cultivar of Cosmos plant named ‘VG001’ that is distinguishable by its compact mounded foliage comprised of compound leaves each with 7 leaflets in 3 opposite pairs and one terminal leaflet and bearing multiple slender flower stems bearing cherry-red colored single inflorescences. The inflorescence of ‘VG001’ is a capitulum consisting of an outer whorl of 8 elliptic sterile cherry-red colored ray flowers and an inner whorl of 55 to 65 disc florets massed in a receptacle. The inflorescences of ‘VG001’ are pleasantly fragrant and reminiscent of chocolate or dark cocoa powder. The apices of the five stigmas of the disc florets of ‘VG001’ are recurved and are presented in a star-shaped pattern and protruding for approximately 2 mm above the corolla tube apex. Plants of ‘VG001’ are hardy in USDA Zones 9 and higher.

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 a pH of 6.00 to 7.60. A method for preparing an alkalized cocoa powder is also disclosed.

The present invention relates to relates to a non-alkalized, boiled and roasted cocoa solids comprising below 0.14 wt. % of caffeine and below 1.2 wt. % theobromine, preferably below 0.9 wt. % theobromine. The invention also relates to cocoa beverage liquid and powder with these characteristics. Furthermore, the invention relates to a method of making non-alkalized, boiled and roasted cocoa solids, the method comprising: providing cocoa nibs, boiling the cocoa nibs under pressure at a pressure of 1.5-4 bar for a period of 10-60 min, filtering the boiled cocoa nibs to a moisture content of 30-80 wt. %, preferably 50-75 wt. %, roasting the boiled nibs to a moisture content below 4 wt. % and grinding the roasted nibs to provide cocoa liquor, pressing to obtain a cocoa cake, preferably having a fat level 10-12 wt. % or 20-22 wt. % fat, and grinding the cocoa cake to cocoa solid.

The invention discloses low-calorie cocoa matcha black coffee and a preparation method thereof, and belongs to the technical field of food, the black coffee comprises the following raw materials: coffee powder, raw cocoa powder imported from Indonesia, and first-grade matcha powder of tree species introduced from Japan; the raw cocoa powder is subjected to low-temperature baking, the first-grade matcha powder is subjected to fine grinding treatment, and step-by-step mixing and low-temperature homogenization technologies are combined, so that the retention rate of nutritional ingredients in the raw materials is remarkably increased, the solubility and flavor stability of the product are improved, meanwhile, the shelf life of the product is prolonged by adopting a spray granulation technology, and the product quality is improved. The method solves the problems of nutrient loss, uneven flavor, poor solubility and the like in the prior art, and is suitable for producing the compound flavor coffee product with high nutrient retention rate and good taste.

The invention relates to the technical field of food, in particular to brown prebiotic yellow stuffing and a preparation method thereof. The brown prebiotic yellow stuffing comprises stuffing and is characterized in that the stuffing comprises the following raw materials in parts by weight: 2.21% of drinking water, 52.95% of white bean paste, 2.21% of fructo-oligosaccharide, 13.24% of white granulated sugar, 19.42% of malt syrup, 0.61% of agar, 0.09% of salt, 7.72% of soybean oil, 0.09% of potassium sorbate, 0.07% of essence, 2.21% of cocoa powder, 0.99% of prunus mume powder and 0.77% of glutinous rice flour. Compared with the prior art, the coffee-colored prebiotic yellow-taste stuffing and the preparation method thereof have the advantages that the diversity of the taste of the stuffing is improved, and the favorite degree of the public is improved.

This invention relates to a compound seasoning, comprising: oils; modified starch; granulated sugar; oligomaltose; maltodextrin; maltitol syrup; sorbitol syrup; maltose syrup; fruit syrup; whey protein powder; egg white powder; whole milk powder; skim milk powder; whey powder; cheese powder; cocoa powder; cola liquid; corn starch; fruit and vegetable powder; condensed milk; sweetened egg yolk liquid; cheese; edible salt; gellan gum; xanthan gum; carrageenan; locust bean gum; pectin; microcrystalline cellulose; mono- and diglycerides of fatty acids; polyglycerides of fatty acids; β-carotene; potassium sorbate; compound coloring agent; food flavoring; citric acid; and the remainder being water. Citric acid and water are added to adjust the pH value of the compound seasoning to 4-6, resulting in a well-prepared compound seasoning. This solves the technical problem that in existing seasonings, when a single ingredient is added, the added seasoning may not be effective.

The present application relates generally to an alkalized cocoa powder, in particular to an alkalized cocoa powder having a pH of 6.0 to 8.0 and 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.

To provide filling for enclosing food which can achieve both adequate hardness in a refrigerating zone and excellent melting feeling in the mouth while eating after heating treatment.SOLUTION: Filling for enclosing food satisfies all the following requirements (A) to (C). (A) It contains at least extremely hardened oil of a laurin-based oil and fat, as a vegetable oil and fat. (B) It contains at least cacao mass and cocoa, and the total content of the cacao mass and the cocoa is 8 wt.% or less, and a ratio of the cacao mass to the cocoa is 1 or more. (C) It contains at least pregelatinized starch in a raw material.SELECTED DRAWING: None

1. The name of the design product: packaging box (nut powder formula butter cookie series). 2. The use of the design product: the design product is a food packaging iron box, which is used for packaging cocoa powder, coconut powder and matcha powder butter cookies. 3. The design points of the design product: the combination of shape, pattern and color. 4. The picture or photo that best indicates the design points: design 1 front view. 5. The design to be protected contains color. 6. Design 1 is designated as the basic design.