| 摘要 |
A process for the fabrication of chocolate, especially milk chocolate is disclosed, wherein (a) cocoa is deodorized, (b) a carbohydrate-protein-additive mixture or carbohydrate-protein-additive-cocoa-mixture moistened with a carbohydrate solution is brought into reaction in at least one reactor at a temperature exceeding 50 DEG C in order to form specific flavor and taste substances, the offensive smell and undesired volatile reaction products removed from the reaction mixture, and the reaction mixture is dried. While adding cocoa butter the cocoa treated according to step (a) is admixed with the carbohydrate-protein-additive-mixture or carbohydrate-protein-additive-cocoa-mixture treated according to step (b), plasticized and/or thinned, finely comminuted, and thereafter through the addition of fat and emulsifying agents is imbued or wetted with the fat phase and homogenized in a liquified condition. |
