CN101502292A - Alkalizing method for controlling color and local flavor of cocoa powder - Google Patents
Alkalizing method for controlling color and local flavor of cocoa powder Download PDFInfo
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- CN101502292A CN101502292A CNA2009100958221A CN200910095822A CN101502292A CN 101502292 A CN101502292 A CN 101502292A CN A2009100958221 A CNA2009100958221 A CN A2009100958221A CN 200910095822 A CN200910095822 A CN 200910095822A CN 101502292 A CN101502292 A CN 101502292A
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Abstract
The present invention relates to an alkalization method which is used for controlling the color and flavor of cocoa powder, and belongs to the technical field of food technology. The cocoa kernel or cocoa powder is used as raw material. The alkaline solution which accounts for 60%-80% of the weight percentage of raw material is added. The mixture is alkalized for 10-50 min under the pressure of 0.02-0.1 MPa. Then the mixture is baked for 50 min in the temperature which is not higher than 130 DEG C after alkalization. Finally the alkalized powder which is obtained through milling and filtering with a screen is smaller than or equal to 60 mesh. The sour flavor of cocoa is neutralized through alkalization. Furthermore the consistency and homogeneity of color and luster of cocoa powder are obtained. The flavor and quality of cocoa powder are greatly improved.
Description
Technical field
The present invention relates to a kind of alkalization method, under the condition of pressurization, cocoa benevolence or cocoa power are alkalized exactly,, belong to the Food technology technical field to improve its local flavor and quality in order to control cocoa power color and local flavor.
Background technology
As far back as 19 beginnings of the century, Dutchman Coenraad Johannes van Houten just find cocoa benevolence bakes before, to add potash can in the tart flavour of cocoa.Studies show that after this, alkalization process also can exert an influence to the serial chemical change that its pH, color and luster and postorder bake in the process except finished product tart flavour is exerted an influence, and have finally changed the color and luster and the local flavor of cocoa power.Organic acid, free amino acid, glycocide hydrolysate that cocoa benevolence after the alkalization utilizes fermentation stage to produce in the after bake process, form heterocyclic compound and pigment by Maillard reaction and other nonenzymatic browning reaction, suppress the vigor of polyphenol oxidase and reduce unhappy odoring substance in the cocoa power---the content of acetic acid.Therefore, to 19 end of the centurys, nearly all cocoa power and Chocolate Production commercial city bring into use alkalization process to improve the local flavor and the color and luster of final products.
Because the shortage of cocoa raw material, domestic research to cocoa and cocoa products is less.At present, plantation of the cocoa bean of China 85%-90% and fermentation are that the small-scale home farm by third world countries finishes, because fermentation fate, baking temperature etc. all do not have unified standard, therefore all there is certain difference in the cocoa bean of tentatively being processed by them at color and luster and local flavor.The uneven finished product cocoa power that directly has influence on of material quality does not have uniform color and luster and local flavor, and the quality that ensures cocoa power is brought certain difficulty.And domestic cocoa products manufacturing enterprise all adopts empirical control to alkalization process at present because the shortage of scientific research strength adopts complete import equipment mostly and recommends technology, lacks theoretical direction.
Traditional alkalization process generally under normal pressure, simply mixes the cocoa raw material with alkali lye, obtains cocoa power semi-finished product (as shown in Figure 1) in various degree, and alkalization is after toast, mill, filter and wait until the cocoa power finished product.This alkalization method is difficult to control product colour and local flavor, and poor effect.
The paper that the Kostic M.J. of Chadler (USA) company delivered in 1997 shows that in the alkalization process, controllable variable element is a lot, comprises alkali lye type and intensity, reactor relative humidity, pressure, reaction temperature and time etc.The variation of these parameters all can exert an influence to alkalization degree, alkalization speed, the alkalization uniformity, and then influence bakes the serial chemical reaction in the process, but owing to relates to that factor is more not to provide any data and alkalization process is optimized butt case really.
Because the factor of influence alkalization is not inquired into clearly, add that material quality changes this factor, alkalization process just becomes the black box process of multifactor, two intermediate levels (feature of raw material is to the influence of alkalization process, the alkalization process influence to chemical reaction in the process of baking), many indexs to the influence of cocoa power quality, makes to select process conditions and carry out the process optimization very difficulty that becomes according to product quality requirement.Therefore, a kind of alkalization method of being convenient to control cocoa power color and local flavor of research and development is the task of top priority.
Summary of the invention
The present invention is directed to the deficiencies in the prior art, purpose is to provide a kind of alkalization method in order to control cocoa power color and local flavor, the color of cocoa power and local flavor are all improved and improves.
In order to achieve the above object, technical scheme of the present invention is: a kind of alkalization method in order to control cocoa power color and local flavor, it is characterized in that: with cocoa benevolence or cocoa power is raw material, 60%～80% the aqueous slkali that adds raw material weight percentage, 10～50min alkalizes under the pressure of 0.02～0.1MPa, after alkalizing, under 130 ℃ temperature, toast 50min, after mill, the screen cloth alkalization powder that obtains that sieves is less than or equal to 60 orders.
Aqueous slkali of the present invention is a potash, and its concentration is 1%～5%.
The present invention is by alkalizing under the condition of pressurization, and the tart flavour of cocoa that neutralized, and make the color and luster of cocoa power reach uniformity and uniformity is greatly improved its local flavor and quality; Simultaneously, draw the Changing Pattern of cocoa color and local flavor in the alkalization process, changed that cocoa benevolence in the past or cocoa power alkalization technology rely on experience merely and the drawback that lacks theoretical direction, the industrialization alkalization process of cocoa benevolence or cocoa power has been had important directive significance.
The invention will be further described below in conjunction with embodiment and accompanying drawing, but do not represent protection scope of the present invention is not confined among the described embodiment.
Description of drawings
The aberration comparison diagram that Fig. 1 alkalizes at normal pressure at each temperature for prior art;
The aberration comparison diagram that Fig. 2 alkalizes under pressurized conditions for the present invention.
The specific embodiment
Embodiment 1:
Getting 25g cocoa benevolence or cocoa power is raw material, the aqueous slkali that adds 20ml, it is 80% aqueous slkali of raw material weight percentage, this aqueous slkali employing concentration is 1% potash, and the 50min that under the pressure condition of 0.02MPa, alkalizes, after alkalizing, under 130 ℃ temperature, toast 50min, after mill, the screen cloth alkalization powder that obtains that sieves is less than or equal to 60 orders.
Embodiment 2:
Getting 25g cocoa benevolence or cocoa power is raw material, the aqueous slkali that adds 15ml, it is 60% aqueous slkali of raw material weight percentage, this aqueous slkali employing concentration is 2% potash, and the 20min that under the pressure condition of 0.06MPa, alkalizes, after alkalizing, under 130 ℃ temperature, toast 50min, after mill, the screen cloth alkalization powder that obtains that sieves is less than or equal to 60 orders.
Embodiment 3:
Getting 25g cocoa benevolence or cocoa power is raw material, the aqueous slkali that adds 20ml, 80% the aqueous slkali that promptly adds raw material weight percentage, this aqueous slkali employing concentration is 5% potash, 30min alkalizes under the pressure condition of 0.1MPa, after alkalizing, under 130 ℃ temperature, toast 50min, after mill, the screen cloth alkalization powder that obtains that sieves is less than or equal to 60 orders.
To measuring through alkalization and the cocoa power that sieves of abrasive dust, concrete steps are with UltraScan PRO color difference meter: open program software → connect → be provided with parameter → light hydrazine corrections → blank to proofread and correct → green plate and proofread and correct (whether the optical viewer performance is normal) → mensuration standard specimen → working sample → record L, a, b and △ E value in computer.The mode that UltraScan PRO color difference meter characterizes color has two kinds, a kind of is to describe color characteristics respectively with L, a, three parameter values of b value, L value representation brightness (L=100: white, black), a represents red green value (+a: redness L=0:, green), b value representation champac value (+b: yellow ,-b: blueness)-a:; Another kind of expression color approach is value of chromatism △ E, the size that it can direct representation change color degree, and table 1 has been listed the relation of value of chromatism between feeling with naked eyes.
Table 1 △ E with feel the relation of aberration degree
In of the variation of normal pressure alkalization back cocoa power aberration with alkalization temperature, its product that makes is carried out value of chromatism to be measured, and with the present invention under the pressurized conditions alkalization after cocoa power compare, as shown in Figure 1 and Figure 2: (1) is the alkalization of cocoa benevolence under normal pressure, range of temperature reaches 40 ℃, △ E has only increased by 25.89%, although and when alkalization pressurization alkalization pressure only rises to 0.1MPa (pairing temperature difference is less than 10 ℃) from 0.02, △ E changes and has increased by 34.9%; △ E value only is 14.13 when (2) cocoa power alkalization, 120 ℃ of normal pressures, and pressurization alkalization back has just reached 14.15 at 0.04MPa (being equivalent to 105 ℃) △ E, and illustrate pressurizes has further deepened great role for promotion cocoa power color; (3) under normal pressure 120 ℃ be 10.97 with the sample value of chromatism gap after the cocoa Renhe cocoa power alkalization respectively, two groups of alkalization powder colour-difference further specify the intensification that the pressurization alkalization can promote benevolence alkalization sample color and luster apart from being reduced to 7.31 under the 0.1MPa condition of pressurization back.
In the scope that claim of the present invention allows, under the certain condition of raw material umber, the potash alkaline solution of adding is few more, and its concentration is low more, is commonly referred to light alkalization, and its distinctive giving off a strong fragrance of the cocoa power that makes; The potash alkaline solution that adds is many more, and its concentration is high more, be commonly referred to heavily alkalization, and its excitant peculiar smell of the cocoa power that makes is denseer.The technology of listed examples 2 is called light alkalization in the specific embodiment of the invention, and the technology of embodiment 3 is called heavily alkalization.
Claims (2)
1, a kind of alkalization method in order to control cocoa power color and local flavor, it is characterized in that: with cocoa benevolence or cocoa power is raw material, 60%～80% the aqueous slkali that adds raw material weight percentage, 10～50min alkalizes under the pressure of 0.02～0.1MPa, after alkalizing, under 130 ℃ temperature, toast 50min, after mill, the screen cloth alkalization powder that obtains that sieves is less than or equal to 60 orders.
2, a kind of alkalization method according to claim 1 in order to control cocoa power color and local flavor, it is characterized in that: described aqueous slkali is a potash, its concentration is 1%～5%.
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2009100958221A CN101502292A (en) | 2009-02-06 | 2009-02-06 | Alkalizing method for controlling color and local flavor of cocoa powder |
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| CNA2009100958221A CN101502292A (en) | 2009-02-06 | 2009-02-06 | Alkalizing method for controlling color and local flavor of cocoa powder |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101708020B (en) * | 2009-12-10 | 2013-06-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Chocolate dessert yoghurt and preparation method thereof |
| CN105916381A (en) * | 2013-11-01 | 2016-08-31 | 泰特&莱尔定制组分公司 | Method of preparing an alkalized carob |
-
2009
- 2009-02-06 CN CNA2009100958221A patent/CN101502292A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101708020B (en) * | 2009-12-10 | 2013-06-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Chocolate dessert yoghurt and preparation method thereof |
| CN105916381A (en) * | 2013-11-01 | 2016-08-31 | 泰特&莱尔定制组分公司 | Method of preparing an alkalized carob |
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Open date: 20090812 |