FIELD: food industry.
SUBSTANCE: method provides for blanching non-fermented cocoa beans in water at 85-100°C during 3-15 minutes, its drying at temperature less than 85°C till moisture content not more than 15 wt %, milling of dry non-fermented cocoa husks, at least 99 wt % of semiproduct has particles size less or equal 300 mckm. After that defatting is performed. After that polyphenols are extracted from semiproduct to obtain cocoa polyphenols extract and extracted solid substances, cocoa polyphenols extract is concentrated to obtain cacao polyphenol concentrate where polyphenols are presented in concentration at least 10 wt %.
EFFECT: invention allowes to obtain cacao polyphenol concentrate with high content of (+)-catechine, (-)-epicatechin and oligomeric flavonoids with antioxidant properties.
42 cl, 5 dwg, 3 tbl, 3 ex
