可可粉也是可可豆直接加工处理所得的可可制品,从可可液块经压榨除去部分可可脂后即得可可饼,将可可饼粉碎后经筛分所得的棕红色粉体即为可可粉。按其含脂量分为高、中、低脂;按加工方法不同分为天然粉和碱化粉。公司可提供各种规格的,颜色从浅棕色至深红色。具有浓烈的可可香气,直接用于巧克力和饮料的生产。
理化指标(Cocoa Powder Physics and Chemistry Index)
品种 variety | 天然 natural cocoa powder | 碱化粉 alkalize powder | 黑粉 black powder | |||||
编号 serial number | XD-4 | XD-3 | XD-2 | XD-1 | XD-3 | XD-2 | XD-1 | / |
粉色 color of power | 棕黄至浅棕色 pale brown to the light brown | 粉色到深棕色 the dark brown to pink | 深棕红至棕黑色 deep reddish brown to the brownish-black | |||||
香味 fragrant smell | 天然可可香无烟焦味或其他异味 natural cocoa fragrant ,without burnt smell or other peculiar smell | 正常可可香无烟焦味或其他异味 normal cocoa fragrant ,without burnt smell or other peculiar smell | 正常可可香无其他异味 normal cocoa fragrant , without other peculiar smell | |||||
含脂量 fat content | 4-6 | 10-12 | 10-12 | 10-12 | 10-12 | 10-12 | 10-12 | 10-12 |
HP值 HP value | 5.0-5.8 | 5.0-5.8 | 5.0-5.8 | 5.0-5.8 | 6.2-6.8 | 6.2-6.8 | 6.2-6.8 | 8.2±0.5 |
细度 fine degree | ≥95 | ≥98 | ≥99 | ≥99 | ≥98 | ≥99 | ≥99 | ≥98.5 |
水分 moisture | ≤5.0 | ≤5.0 | ≤4.5 | ≤4.5 | ≤5.0 | ≤4.5 | ≤4.5 | ≤5.0 |
灰分 ash content | ≤13.0 | ≤8.5 | ≤8.5 | ≤8.0 | ≤11.0 | ≤10.5 | ≤10.0 | 16.5-18.5 |
细菌总数 Total amount of bacteria | ≤20000 | ≤10000 | ≤5000 | ≤5000 | ≤10000 | ≤5000 | ≤5000 | ≤10000 |
大肠杆菌 Colon bacillus | ≤90 | ≤90 | <30 | <30 | ≤90 | <30 | <30 | ≤90 |
酵母菌 Saccharomycete | 50 | 50 | 50 | 50 | 50 | 50 | 50 | 50 |
霉菌 Mould | ≤200 | ≤200 | ≤100 | ≤100 | ≤200 | ≤100 | ≤100 | ≤200 |
致病菌 Cause germs | Negative | Negative | Negative | Negative | Negative | Negative | Negative | Negative |
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