FIELD: food-processing industry.
SUBSTANCE: method involves cleaning cacao beans; frying; grinding into cacao grits; slightly drying; grinding into rubbed cacao and pressing the latter. Procedure of grinding cacao beans into cacao grits is followed with moistening the latter, compressing and providing electrochemical processing at direct current density of 0.1-6.5 Ca/m2 for 2-20 min until pH value of medium reaches 6.2-7.2.
EFFECT: increased yield and improved quality of cacao butter.
2 cl, 2 dwg, 3 ex
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SU1838905A3 |
