| 摘要 |
A method of preparing an alkalized carob comprises (a) providing a slurry comprising water and carob powder; (b) adding an alkali to the slurry of (a) to provide a reaction mixture; (c) heating the reaction mixture to a temperature of between 65° C and 150°C; and drying the reaction mixture to obtain an alkalised carob. Preferably, the reaction mixture is held at 65° C to 150°C for between 15 and 180 minutes. The alkali may be selected from sodium hydroxide, potassium carbonate, calcium hydroxide and magnesium oxide. An oxidising agent may be further added to the reaction mixture. The alkalised carob has a darker colour and a flavour more similar to cocoa than unalkalised carob. The alkalized carob can be blended with one or more of unalkalised carob, natural cocoa and alkalised cocoa. The alkalised carob or blend may be used as a cocoa substitute or cocoa extender in foods or beverages. |
