【品 牌】：【wellmix】
【品 名】：純可可粉
【產(chǎn)品 編 號】：WMS100B
【規(guī) 格】：1*25kg/袋（凈含量）
【感官 指標】：純可可芳香，棕色
【理化 指標】：含脂量：10-12%；細度：99%；水分含量：5% ；PH值：9.2-9.9
【微生物指標】：符合國家可可粉行業(yè)標準GB/T20706-2006
【生 產(chǎn) 廠家】：常州味美思可可食品有限公司
【產(chǎn) 地】：中國.江蘇.常州
【保 質(zhì) 期】：2年（原包裝）
【儲 藏 條件】：置于通分陰涼通風處，遠離異味。
【生 產(chǎn) 日期】：2014年8月
【配 料】：純可可豆、可可仁、可可餅。
【溫 馨 提示】：可能含有微量麩質(zhì)
【使用 說 明】：本產(chǎn)品是用來生產(chǎn)和制作巧克力、餅干、糖果、面包、烘焙、冷飲、糕點等主要原料，如果調(diào)制沖飲等固體飲料也可以。另外，本可可粉不含糖、奶粉等食品原料，如果直接飲用味道有些苦，建議加些糖或蜂蜜飲用。
【黑可可粉加工的簡介】：黑可可粉是由天然有機可可豆經(jīng)過清雜、焙炒、脫殼、磨漿、壓榨、制粉等多道工序精制而成，顏色有棕黃色、深棕色、紅色、黑色不等，其中純可可脂的含量在10-12%；香味香醋，口感細膩，本可可粉中不含雜質(zhì)、無糖、無焦味及沒有添加任何添加劑。 是生產(chǎn)巧克力、冰淇淋、糖果、糕點及其它含可可食品的主要原料。
【可可粉中含有的營養(yǎng)成分】：黑可可粉中含有豐富的蛋白質(zhì)、多種氨基酸、高熱量脂肪、銅、鐵、錳、鋅、磷、鉀、維生素A、維D、維E、維B1、維B2、維B6及多種生物活性功能的生物堿，主要用于調(diào)色或增香；可可粉中的生物堿具有促進健胃、刺激胃液分泌，促進蛋白質(zhì)消化。國外的科學家經(jīng)過多年的研究發(fā)現(xiàn)：可可粉中的化學成份可以有效病、糖尿病、高血壓以及血管性疾病等的發(fā)生；另外，可可粉中有一種名為黃烷醇的植物化學成份，能促進人體血液循環(huán)。
【可可文化】：
一．可可的起源：
The genus Theobroma originated millions of years ago in South America, to the east of the Andes. Theobroma has been divided into twenty-two species of which T. cacao is the most widely known. It was the Maya who provided tangible evidence of cacao as a domesticated crop. Archaeological evidence in Costa Rica indicates that cacao was drunk by Maya traders as early as 400 BC. The Aztec culture, dominant in Mesoamerica from the fourteenth century to the Conquest, placed much emphasis on the sanctity of cacao. The first outsider to drink chocolate was Christopher Columbus, who reached Nicaragua in 1502 searching for a sea route to the spices of the East. But it was Herman Cortés, leader of an expedition in 1519 to the Aztec empire, who returned to Spain in 1528 bearing the Aztec recipe for xocoatl (chocolate drink) with him. The drink was initially received unenthusiastically and it was not until sugar was added that it became a popular drink in the Spanish courts.可可屬類起源于南美洲的安第斯山脈以東地區(qū)，當時的可可物種多大20多種，其中可可是的品種之一。是當時的瑪雅人發(fā)現(xiàn)了可可的神奇價值，有證據(jù)證明瑪雅人早在公元前400年就從事可可貿(mào)易。在阿茲特克文化中在中美洲地區(qū)視可可為神圣的物品。最早發(fā)現(xiàn)可可作為飲品的外來者是在1502年探索美洲的哥倫布，他把得到可可帶回西班牙，獻給了國王同時也把當時制作可可的加工方法也帶回了西班牙王室，最開始是沒有加任何東西可可是不受歡迎，后來加上糖在西班牙王室里非常的受歡迎。
二、可可的產(chǎn)地
Cocoa is produced in countries in a belt between 10º；N and 10º；S of the Equator, where the climate is appropriate for growing cocoa trees. The largest producing countries are Cô；te dIvoire, Ghana and Indonesia.可可豆只能種植在赤道上下兩極10-20度范圍內(nèi)，這個范圍內(nèi)非常適合可可樹的生長。世界最大的可可產(chǎn)地是科特迪瓦、加納和亞洲的印度尼西亞。
三、可可粉的詳細加工過程：
Step 1. The cocoa beans are cleaned to remove all extraneous material.
清渣：可可豆加工前要清渣去掉混在可可豆中的渣子保持可可豆的純凈。
Step 2. To bring out the chocolate flavors and color, the beans are roasted. The temperature, time and degree of moisture involved in roasting depend on the type of beans used and the sort of chocolate or product required from the process.
發(fā)酵過程： 為了保證可可制品巧克力等的香味和色澤，要對可可豆進行發(fā)酵，這需要掌握時間和溫度的控制盒工藝水平的把握程度。
Step 3. A winnowing machine is used to remove the shells from the beans to leave just the cocoa nibs.
去殼：就是去除可可豆外表的堅果殼，只保留里面可可仁的過程。
Step 4. The cocoa nibs undergo alkalization, usually with potassium carbonate, to develop the flavors and color.
堿化過程：在對可可碎仁進行研磨，經(jīng)過不斷的精磨，同時堿化處理，達到提香的效果。
Step 5. The nibs are then milled to create cocoa liquor (cocoa particles suspended in cocoa butter). The temperature and degree of milling varies according to the type of nib used and the product required.
研磨：對研磨好的漿料不斷進行研磨形成很細的液態(tài)物質(zhì)也就是我們所說的可可液塊，熔點38度，常溫時是固態(tài)。
Step 6. Manufacturers generally use more than one type of bean in their products and therefore the different beans have to be blended together to the required formula.
壓榨：壓榨就是對可可液塊進行壓榨提取里面油脂（可可脂）的過程。
Step 7.The processing now takes two different directions. The cocoa butter is used in the manufacture of chocolate. The cocoa press cake is broken into small pieces to form kibbled press cake, which is then pulverized to form cocoa powder.
制粉：壓榨剩余的可可物料就是可可餅快，是塊狀的。對可可餅進行不斷的研磨就是可可粉。
