| 摘要 |
FIELD: food-processing industry, in particular, production of chocolate mass used as base for production of chocolate glaze and chocolate. ^ SUBSTANCE: method involves dosing components - crushed cocoa, phospholipids, sugar powder, cacao oil or substitutes thereof and aromatizers; mixing said components and grinding resultant mass; using fat-and-oil phospholipids product as phospholipids, said phospholipids being produced by extraction with ethyl alcohol of phospholipids concentrates at phospholipids concentrates to ethyl alcohol ratio of (1:3)-(1:7) at temperature of 40-60 C to produce alcohol-soluble and alcohol-insoluble phospholipids fractions; separating alcohol-soluble phospholipids fraction from alcohol-insoluble phospholipids fraction; removing ethyl alcohol from alcohol-soluble phospholipids fraction under vacuum to produce fat-and-oil product, said product being introduced in an amount of 0.4-0.5% by weight of chocolate mass. ^ EFFECT: improved quality of chocolate mass owing to providing optimum viscosity, and reduced consumption of cacao oil or substitutes thereof. ^ 1 tbl, 3 ex |
