1) cocoa substitute
代可可粉
1.
The technological lines and metheds of making cocoa substitute and cocoa flavourdrinking with beer yeast are studied and the method of elimilating yeast flavour by chemical reagentis especially studied.
用啤酒厂酵母泥为主要原料，研究以小试规模生产代可可粉的生产工艺，以及用代可可粉调制可可风味饮料的配方。
2) cocoa powder
可可粉
1.
PCR Detection of Several Exogenous Vegetative Components in Cocoa Powder;
可可粉中几种外源植物源性成分PCR检测技术的研究
2.
To reduce the contamination of cocoa powder by microbes the decontaminative effects of 60Co-γ ray irradiation on cocoa powder and its main nutritional components,such as protein,cocoa butter,total sugar,crude fiber,amino acid,theobromine,caffeine as well as sensory qualities were investigated.
为减少有害微生物对可可粉的污染,探讨了60Co-γ射线辐照可可粉的杀菌效果及对可可粉蛋白质、可可脂、总糖、粗纤维、氨基酸含量、可可碱、咖啡因等营养活性成分和感官品质的影响。
3.
Enzymes were used to reduce the particle size and improve the solubility of the cocoa powder.
可可粉在饮料中很不稳定,用纤维素酶、淀粉酶和木聚糖酶对其作用后,其成分、微观结构和带电性质都发生了变化。
3) Alkalization
[,ælkəlai'zeiʃən;-li'z-]
可可仁/粉
1.
The Study of Cocoa Nib and Cake Alkalization Technics;
可可仁/粉碱化工艺的研究
4) crushed cocoa
可可粗粉
5) cocoa
[英]['kəʊkəʊ] [美]['koko]
可可粉
1.
Use of enzymes in cocoa beverage processing;
酶法生产可可粉饮料的研究
6) cacao cake meal
可可饼粉
补充资料：可可粉松糕
可可粉松糕的做法：
1 准备步骤。面粉与可可粉混合后，筛2遍备用。把烤箱用纸叠成20x20厘米盒状放
在烤板上。溶化黄油。直径18厘米的环形蛋糕内侧轻涂一层溶化的黄油后
入冰箱冷藏备用。预热170度的烤箱。
2 盆里放鸡蛋，用打蛋器打散。将另一个盆盛入60度的热水，把鸡蛋盆放在上面打
蛋液。起泡沫后加糖连续打。打到蛋液的量成3倍时，下面的热水盆拿掉。继续打蛋
液，直到用打蛋器挑起的蛋液落下时能写数字且数字的痕迹能清晰地看到为止。
3 把筛好的面粉与可可粉倒入2里，用平铲轻轻混合。粉状没有了，加黄油轻轻混合。
4 将3倒入烤板上的叠纸盒里，用平铲弄平表面，烤箱烤10~15分钟。烤好后取下放
在蛋糕支架上放凉。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条