本文研究了可可粉与三种代可可脂组成的巧克力浆的流变性。

The rheological behaviour of cocoa pastes consisted of three cocoa butter replacers (CBR) and cocoa powder was studied.

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而可可浆的剩余部分干化后则会形成可可固体，我们喝的巧克力饮料就是由这种可可固体的粉末制成的。

The rest of the liquor is usually dried to form a cake of cocoa solids, from which the powder for drinking chocolate is made.

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可添加到糖果、巧克力、果浆、果冻、面糕、蛋糕、面包、咖啡伴侣、粉末饮料等食品中。

We could add it to candies, chocolate, fruit jar, Jelly, cakes, bread, coffee, powder drinks and so on.

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