| 摘要 |
FIELD: food industry. ^ SUBSTANCE: one reduces polyphenol oxidase activity in cocoa beans by way of steaming non-fermented, unroasted raw cocoa beans with water vapour at a temperature of 70-120C; then the beans may undergo drying, fermentation or roasting. Cocoa beans with polyphenol oxidase activity at least 50% lower in relation to such activity of raw cocoa beans are produced by way of steaming non-fermented, unroasted raw cocoa beans with water vapour. The food product includes cocoa-containing material with lower polyphenol oxidase activity produced of cocoa beans with polyphenol oxidase activity at least 50% lower in relation to such activity of raw cocoa beans by way of steaming non-fermented, unroasted raw cocoa beans with water vapour. Additionally the product may include an extract and powder of cocoa produced of steamed cocoa beans. The invention ensures increase of total content of polyphenols in cocoa beans 1.2 - 2.9 times as compared to their content in untreated beans that were stored after harvest; the content of polyphenol profile in cocoa beans corresponds to the natural profile. ^ EFFECT: invention allows to manufacture a product with enhanced content of polyphenols beneficial for health. ^ 20 cl, 1 tbl, 4 ex |
