The Study of Cocoa Nib and Cake Alkalization Technics
|Course||Of Food Science|
|Keywords||Alkalization process Nibs / powder Color Flavor|
Important ingredients of cocoa powder is the main raw material in the production of chocolate and cocoa beverages and baked products, the color and flavor of the cocoa powder is a measure of cocoa quality indicators, while the the alkalinization process is the necessary means to control the color and flavor of the cocoa powder. This article aims to research alkalization process studied cocoa color the alkalization process mathematical model using neural network technology to establish and analyze the impact of alkalized cocoa powder color and flavor. First alkalization pressure (temperature), lye concentration, alkalization alkalization time conditions studied, the results indicate that cocoa powder color relative to atmospheric pressure alkalization pressure the alkalization is more conducive to the benevolence alkalized cocoa pink Ze deepened, the color difference values ??from 2.83 to 6.64 and pressure, an increase of 1.34 times, and with the alkalization conditions alkalinization strengthening cocoa powder and color will deepen. On this basis, the use of the 55 groups Ren alkalization and 69 powder alkalized data, alkalization process - the cocoa color difference mathematical model is established using BP neural network, and less than 10% of the predicted and experimental values ??error, verify this the reliability of the model, this method is feasible. Second, the process of alkalized cocoa powder color changes in chemical composition: anthocyanins and catechins, condensed tannins and other polyphenols alkalized cocoa color close . Anthocyanins content decreased with the deepening of the color of alkalized powder, alkalized cocoa powder F3 / F1 6.66 from 3.29 to light alkalization 4 and re-alkalized further alkalization help anthocyanin colored polymer generated by the reaction. Meanwhile, condensed tannin and total phenol content decreased with the the alkalization deepening, these ingredients, such as proteins, polysaccharides binding reaction to become water-insoluble brown substance. Meanwhile, by GC-MS, GC-O and HPLC different basified obtained by the process cocoa powder of volatile flavor substances, important aroma odor and non-volatile alkaloids change were analyzed to obtain the alkalizing process flavor of cocoa powder were investigated. The results show that the light alkalized cocoa powder in the cocoa characterized flavors have greatly improved, but the re-alkalized cocoa powder due to the relatively high content of nonyl, hexanal, hexyl ketone, etc., thus stimulating heavier odor. After basifying the theobromine content of the cocoa powder is significantly improved, and the caffeine content decreased. Theobromine content increases with increasing basified pressure and lye concentration, but as the alkalization time extension of theobromine from 18.29mg / g decreased by 47.24%; caffeine content with basified Process Trends and theobromine different, with the alkalization conditions of pressure, concentration and time to strengthen its content decreased by 31.77%, 61.26% and 69.72%. Unsweetened alkalized cocoa powder color and flavor with ordinary alkalized powder compared to a big difference. Unsweetened alkalized powder F2 / F1 2.18 specific gravity alkalized powder increased more than double the the F2/F3 and a / b value increased to 0.39 and 1.33, respectively, an increase of 1.8 times and 70.5%, respectively, than the natural powder unsweetened alkalized cocoa powder will produce a unique reddish brown. Flavor, unsweetened alkalized cocoa powder rich creamy aroma and fruit flavor.