| 摘要 |
A process in which cocoa polyphenol concentrate is obtained comprising the steps of a) subjecting unfermented cocoa beans to a blanching step in water at a temperature in the range from 85-100{C for a time period in the range from 3 to 15 minutes to give unfermented cocoa beans with reduced polyphenol oxidase activity; b) drying the unfermented cocoa beans with reduced polyphenol oxidase activity at a temperature of less than 85{C to obtain dried unfermented cocoa beans with a moisture content of no more than 15%; c) subjecting the dried unfermented cocoa beans to a particle size reduction step to obtain dry unfermented cocoa bean intermediate whereby at least 99wt% of the product has a particle size less than or equal to 300žm; e) extracting polyphenols from the dry unfermented cocoa bean intermediate to give a cocoa polyphenol extract and extracted solids; d) concentrating the cocoa polyphenol extract to yield a cocoa polyphenol concentrate; and wherein the process further includes a defatting step which is carried out prior to step d). The blanching step minimizes polymerization of the polyphenols, which is catalyzed by polyphenol oxidase. The polyphenols may be extracted using water and/or ethanol. |
