可可粉也是可可豆直接加工處理所得的可可制品，從可可液塊經(jīng)壓榨除去部分可可脂后即得可可餅，將可可餅粉碎后經(jīng)篩分所得的棕紅色粉體即為可可粉。按其含脂量分為高、中、低脂；按加工方法不同分為天然粉和堿化粉。公司可提供各種規(guī)格的，顏色從淺棕色至深紅色。具有濃烈的可可香氣，直接用于巧克力和飲料的生產(chǎn)。
理化指標(biāo)（Cocoa Powder Physics and Chemistry Index）
| 品種 variety | 天然 natural cocoa powder | 堿化粉 alkalize powder | 黑粉 black powder | |||||
| 編號(hào) serial number | XD-4 | XD-3 | XD-2 | XD-1 | XD-3 | XD-2 | XD-1 | / |
| 粉色 color of power | 棕黃至淺棕色 pale brown to the light brown | 粉色到深棕色 the dark brown to pink | 深棕紅至棕黑色 deep reddish brown to the brownish-black | |||||
| 香味 fragrant smell | 天然可可香無(wú)煙焦味或其他異味 natural cocoa fragrant ,without burnt smell or other peculiar smell | 正常可可香無(wú)煙焦味或其他異味 normal cocoa fragrant ,without burnt smell or other peculiar smell | 正常可可香無(wú)其他異味 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 |
| 細(xì)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 |
| 細(xì)菌總數(shù) Total amount of bacteria | ≤20000 | ≤10000 | ≤5000 | ≤5000 | ≤10000 | ≤5000 | ≤5000 | ≤10000 |
| 大腸桿菌 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 |
所有評(píng)論僅代表網(wǎng)友意見(jiàn)，與本站立場(chǎng)無(wú)關(guān)。