7 results about "Cocoa Powders" patented technology

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.

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.

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 provides a powder chocolate, comprising 25.0%-40.0% white granulated sugar, 3.0%-15.0% milk powder, 15.0%-25.0% oil and fat, 35.0%-50.0% cocoa powder and 0.5%-2.0% starch. The present application can significantly increase the addition amount of cocoa powder in the powder chocolate by adding corn starch, and can improve the processing performance of the powder chocolate in the processing process. The obtained powder chocolate has higher cocoa flavor.

The invention provides chocolate modified milk and a preparation method thereof, and the chocolate modified milk comprises the following raw materials in parts by weight: 720-800 parts of raw milk, 45-50 parts of white granulated sugar, 6-9 parts of treated alkalized cocoa powder, 1-3 parts of MCC, 1-2 parts of dark chocolate, 1-2 parts of inulin, 0.6-0.8 part of mono / diglycerol fatty acid ester and / or sucrose fatty acid ester, 0.25-0.5 part of gellan gum, and 0.1-0.2 part of edible essence. The preparation method comprises the following steps: uniformly mixing the white granulated sugar, the MCC, the fatty acid monoglyceride and the fatty acid diglyceride and the gellan gum, and adding the mixture into the heated raw milk for melting; adding the treated alkalized cocoa powder, inulin and dark chocolate for melting, and adding essence; carrying out INF sterilization, cooling and degassing; and homogenizing and cooling to obtain the chocolate modified milk. The chocolate modified milk disclosed by the invention can ensure better flavor and keep stable shelf life.

The present invention relates to a novel snack product, Cacao and Banana Energy Balls, designed to combine the natural sweetness of ripe bananas with the rich flavor of cacao powder, creating a nutrient-dense, bite-sized snack. The energy balls are made using a blend of mashed bananas, cacao powder, rolled oats, honey, and chia seeds, offering a balance of natural sugars, protein, and fiber. These ingredients are combined in specific proportions to provide an energizing, wholesome snack with a naturally sweet and chocolatey flavor, suitable for on-thego consumption, as a pre-workout snack, or a healthy treat.

The utility model provides a cocoa powder winnowing and grading device relates to grading device technical field. Including grading box, the one side of grading box is provided with the feed pipe, the other side of grading box is provided with the discharge pipe, the inside of grading box is provided with the stirring filter structure, the stirring filter structure includes the rectangular ring frame, the inner wall fixed connection of rectangular ring frame and grading box, the inner wall of rectangular ring frame is connected with the rectangular ring block, the top fixed connection of rectangular ring block has the filter screen plate, through setting stirring filter structure, under the action of filter screen plate, can carry out the screening to the cocoa powder particle of size bigger, make the particle of bigger size can be filtered to the bottom by filter screen plate, can under the action of turning arc plate, fall to the bottom big particle cocoa powder and small particle cocoa powder are turned over, and then conveniently carry out the screening, can under the action of discharge groove, can carry on the cleaning to the particle falling to the bottom.