Cocoa beans (green beans) have a water content of 5.58%, a fat of 50.29%, a nitrogenous substance of 14.19%, a theobromine of 1.55%, other non-nitrogen substances of 13.91%, a starch of 8.77%, a crude fiber of 4.93%, and an ash content of 40.4%. Potassium 31.28%, magnesium oxide 16.22%. Cocoa beans also contain nerve central excitatory substances such as caffeine and tannins.Tannin has a lot to do with the color, aroma and taste of chocolate. Among them, theobromine, caffeine can stimulate the cerebral cortex, eliminate drowsiness, enhance the sense of touch and thinking, and can adjust the function of the heart, and also have the effect of dilating renal blood vessels and diuresis.
Cocoa beans pieces (commonly known as cocoa cake) obtained by peeling, coarsely crushing, fermenting, etc., and powders obtained by degreasing and crushing cocoa cakes are cocoa powder. It is mostly used in the production of chocolate and beverages, and is also an important ingredient in chocolate cakes.
Cocoa is a powdered beverage made from cocoa seed.Cocoa powder is not easy to disperse in hot water, easy to precipitate, can be stirred with a small amount of hot water to make the powder swell, and then add sugar, dairy products and other heating to form a cocoa drink. In order to improve the solubility of the cocoa powder, a surfactant may be appropriately added or it may be rapidly dissolved by an agglomeration process. Cocoa is the same alkaloid drink as tea and coffee. It contains more fat and has a higher caloric value, which is beneficial to the nervous system, kidney and heart.
The cocoa powder is brownish red with a special aroma of cocoa, a moisture content of less than 5%, and a fineness of 99.5% through a 200 mesh screen. In addition to a variety of nutrients such as fat, protein and carbohydrates, cocoa powder also contains theobromine, vitamin A, vitamin B1, vitamin B2, niacin, phosphorus, iron, calcium and so on. Theobromine has a mild stimulating and exciting effect on the human body.
According to the amount of fat contained, cocoa powder is mainly divided into high fat cocoa powder (fat content ≧ 20%), medium fat cocoa powder (fat content about 14 to 20%) and low fat cocoa powder (fat content 10 to 14%) . High fat cocoa powder can also be called breakfast cocoa powder.