First of all, these are two different things, with different functions and effects. It cannot be said who will replace who.
In detail, we can say that they are not the same thing.
Cocoa beans are equivalent to Arabian coffee beans in coffee beans.
Coffee beans are a general term, including many kinds of beans, and cocoa beans are one of them.
Secondly, as far as the unilateral effect of weight loss is concerned, cocoa powder will be more effective in weight loss.
Personally, I think losing weight, healthy and regular living habits, and insisting on physical exercise.
Functional comparison between the two
Alkaloids in natural cocoa powder can strengthen the stomach, stimulate the secretion of gastric juice, promote protein digestion, and reduce nutritional diarrhea that antibiotics can't solve.
Black coffee appetizing digestion: Caffeine stimulates gastrointestinal secretion of gastric acid, which can promote intestinal peristalsis, help digestion, prevent gastroptosis, and has a rapid laxative effect.
Next is the functional analysis of the two.
first
The function of black coffee
Black coffee has always been called "the messenger of health", and its impact on health is as follows: 1. Refreshing the mind: Caffeine stimulates the central nervous system, which can make the mind more sober, have abundant thinking ability, pay attention to concentration and improve work efficiency; 2. Strengthen bones and muscles, benefit the waist and knees: Caffeine can make muscles contract freely and improve motor function. 3. appetizing digestion: caffeine stimulates gastrointestinal secretion of gastric acid, which can promote intestinal peristalsis, help digestion, prevent gastroptosis, and have a rapid laxative effect. 4. Liqiao dehumidification: Caffeine can promote renal function, discharge excess sodium ions in the body, increase urination and improve abdominal distension and edema. 5. Promoting blood circulation and removing blood stasis: Linoleic acid contained in coffee has the functions of hemolysis, preventing thrombosis, enhancing vasoconstriction, relieving migraine and reducing the probability of stroke. 6. Pingfei Dingchuan: Caffeine can inhibit parasympathetic nerves and reduce asthma attacks. 7. Dehumidification and deodorization: Caffeine contains tannin, which has a strong adsorption capacity for taste. If your room has just been renovated, make a pot of coffee indoors, and the taste will be quickly removed. 8. Drinking coffee can protect the liver and relieve alcoholism. 9. Coffee can lose weight: The best time to lose weight by drinking coffee is 30 minutes after lunch to 1 hour, before going to work. Taste a cup of strong black coffee without sugar and take a walk together to promote fat burning. 10. Black coffee can effectively improve hypotension. 1 1. Black coffee has antioxidant effect, which is helpful for cancer prevention and anti-aging.
second
Nutritional components of cocoa powder:
Natural cocoa powder is a brown powder extracted and refined from natural coffee (cocoa) beans, which has a sweet taste and strong fragrance. It contains protein, various amino acids, high-calorie fat, copper, iron, manganese, zinc, phosphorus, potassium, vitamin A, vitamin D, vitamin E, vitamin B 1, vitamin B2 and vitamin B6, and has various biological activities. Mainly used for color matching or fragrance enhancement. Alkaloids in natural cocoa powder can strengthen the stomach, stimulate the secretion of gastric juice, promote protein digestion, and reduce nutritional diarrhea that antibiotics can't solve. Cocoa powder is extracted by removing impurities, baking, hulling, pulping, squeezing and grinding. Pure fragrance, fine powder, no impurities, no burnt particles. Can be used for high-grade chocolate, ice cream, candy, cakes and other foods containing cocoa. Scientists say that more and more research results show that the chemical components in cocoa powder can effectively treat heart disease, diabetes, hypertension and vascular diseases. Cocoa powder is a phytochemical called flavanol, which is also found in red wine and black tea.
Knowledge expansion
Brief introduction of cocoa powder
Cocoa powder is also a cocoa product obtained by direct processing of cocoa beans. Cocoa cake is obtained by squeezing cocoa liquid to remove part of cocoa butter, and the brownish red powder obtained after crushing and sieving is cocoa powder. Cocoa powder is divided into high, medium and low fat cocoa powder according to fat content; According to different processing methods, it can be divided into natural powder and alkaline powder. Cocoa powder of various specifications varies in color from light brown to deep red. Cocoa powder has a strong cocoa flavor and is directly used to produce chocolate and drinks. The necessary material for making chocolate cake is pure cocoa powder, and no other materials are added. Generally, supermarkets sell beverage granules with sugar and milk powder, which is not suitable for use. When making chocolate cakes, 30 grams of cocoa powder is usually added to an average cake weighing two pounds. Because cocoa powder is acidic, a large amount of it will make the cake sour, so a small amount of baking soda can be used as a neutralizer to neutralize its acidity and deepen the color of chocolate cake. Cocoa powder is the charm of chocolate. Researchers have found that cocoa powder rich in chocolate can reduce the effect of high cholesterol on arteries. They studied low-fat cocoa powder extract, not ordinary high-fat chocolate bars or hot chocolate drinks. Dr TissaKappagoda of the university of California announced this discovery at the recent biological experiment conference in 2000. In their research, he and his colleagues found that cocoa powder extract contains a bioactive substance, which can protect rabbits' arteries from cholesterol. Dr Kappagoda explained that this cocoa powder extract is the source of antioxidant flavonoids, which can prevent the chemical process of arterial diseases caused by cholesterol. These compounds can be found in vegetables, fruits and tea. To prove this, they did a series of experiments to test the effect of cocoa powder extract on rabbit aorta. Normal aorta has enough relaxation ability to ensure normal blood flow and blood pressure. The damage of cholesterol to arteries limits this diastolic function, which leads to the increase of blood pressure. In the experiment, they took two groups of rabbits with high cholesterol diet and low cholesterol diet respectively, and directly contacted their aortic tissues with cocoa powder extract. As a result, aortic dilatation was found in both groups. This reaction is the same as that of similar substances extracted from fruits, vegetables and tea. Dr Kappagoda emphasized that low-fat cocoa powder extract is very different from high-fat chocolate bars and hot chocolate drinks. He pointed out that in the process of chocolate production, most of these substances are removed, and 40%-45% of the calories in chocolate sold in stores come from fat. As a cardiologist, Dr. Kappagoda disapproves of eating more chocolate. People generally like to eat low-fat food, especially those who have heart disease. But chocolate lovers need not worry. Some companies have noticed this discovery and started to produce low-fat chocolate, which is acceptable in taste and appearance.
Composition of chocolate:
There are two main raw materials for making dark chocolate: cocoa beans and sugar. Perhaps because of the hype of high-quality chocolate manufacturers, it is popular to evaluate chocolate with the cocoa content in chocolate, as if this is the only factor affecting the quality of finished chocolate. However, in fact, it is entirely possible to produce low-quality chocolate with high cocoa content. In my opinion, most chocolates with more than 85% cocoa taste bad, and the best cocoa content is around 55%-75%. The most important thing is the quality of cocoa beans. Perhaps the most skillful thing is how much sugar is added to a certain amount of mixed cocoa beans. Economic considerations are also likely to affect this ratio, because sugar is 10 times cheaper than cocoa beans and 20 times cheaper than cocoa butter.
Like coffee, there are two main types of cocoa beans. Thin-shell criollo (Spanish means "local") cocoa beans are equivalent to Arabian coffee beans in coffee beans. It represents a kind of cocoa bean with relatively rare origin, not too hard texture and not too rich flavor, with the largest output, accounting for 10% of the world's total output. This cocoa bean grows in Venezuela, the Caribbean, the Indian Ocean and Indonesia. This small tree has medium-sized pods and deep grooves. As it matures, the groove gradually disappears and becomes a fine point.
Thick-shelled forastero (meaning "exotic") cocoa beans are similar to Robusta coffee beans and are widely grown in Africa and Brazil. Similarly, it is strong and lacks flavor, and it needs intense baking to make up for it. It is this high-intensity baking that makes most dark chocolate have a burnt taste. The best manufacturers also mix some folastro cocoa beans in their products, because they can give chocolate excellent texture and ductility. But only Creole cocoa beans can provide the acidity, balance and complexity of high-quality chocolate.
Generally speaking, if the cocoa solids content in dark chocolate is less than 50%, their quality will not be very good. Because these products are either too sweet or too greasy, and some cocoa butter content should be replaced by other cocoa butter flavor enhancers (euphemism). Why replace cocoa butter? Some large-scale manufacturers have various reasons, such as extending the delivery time and increasing the melting point of chocolate. But one of the reasons is undoubtedly due to economic considerations. Because cocoa butter is evaluated as a unique fat by the cosmetics industry, its melting point is just lower than the temperature of human blood, and it is the best substrate for lipstick and other skin care creams. It is this property of cocoa butter that makes it melt in the mouth and gives chocolate a unique taste. This is something that other ingredients cannot completely replace. If you taste some cheap chocolate, you may feel greasy, too thick and too greasy after eating too much, which may be caused by palm oil, nut oil or other cocoa butter substitutes. The crystal structure of cocoa butter also endows chocolate with distinctive texture characteristics, such as softening when heated, becoming hard and brittle when cooled, and its bright appearance.
Dark chocolate with cocoa solids below 50% is bound to become too sweet. Michelle Shawton, a chocolate merchant in Paris, pointed out that sugar can add flavor to chocolate like salt to other foods, but too much will destroy it. One problem related to sucrose is that it has unconsciously become a part of food processing industry. Sugar has no nutritional value and is not used as a sweetener. In some foods, it is often used to improve the overall taste.
Since Cortez brought chocolate drinks to the Spanish court, vanilla has been used as the ingredient of chocolate, and there are still some excellent manufacturers using vanilla. However, since ethyl vanillin was found in some conifers in the early 20th century, most manufacturers turned to this synthetic flavoring agent.
In addition to the above ingredients, there is another ingredient, soybean lecithin. Almost all chocolates now contain this ingredient. Soybean lecithin is added as emulsifier and stabilizer during fine grinding. Its main function is to improve the texture of chocolate and ensure the quality of chocolate. (Refer to chantal Coady's Chocolate Appreciation Manual, Shanghai Science and Technology Press. Wan Li institution.
black coffee
Black coffee is coffee without any modification. Black coffee brings the original feeling of tasting coffee. Black coffee combines the five flavors of coffee, sweet, sweet and bitter. It is primitive, rough, profound and intriguing. However, we always know too little about black coffee, and the distance makes it more mysterious. In fact, black coffee is around. If you love it, you will find it.
[Edit this paragraph] The taste of black coffee
Black coffee emphasizes the aroma of coffee itself. Aroma is the life of coffee quality, which can best express the making process and baking technology of coffee. The climate, variety, refining treatment, harvesting, storage and baking technology of the consuming country are all conditions that determine the aroma of coffee beans. Bitterness is the basic taste of black coffee, and its strength and texture are different. Raw beans only contain a very small amount of bitter ingredients, and then the most symbolic bitter taste of coffee is produced by caramelization and carbonization of sugar, starch and fiber caused by baking. Black coffee also has a sour taste. Proper heating will produce moderate acidity, which will make coffee taste better and make people feel deeper. The sweetness of black coffee is closely related to the bitterness, so refreshing and superior black coffee tastes sweet.
[Edit this paragraph] The raw material of black coffee-coffee beans
Coffee beans are the raw material of black coffee. There are hundreds of kinds of coffee beans, and the price varies according to the variety, origin and grade. At present, we are familiar with charcoal from Blue Mountain, Italy, Mantening, Brazil and Beijing. Many supermarkets can buy them, most of which are roasted beans. Due to different producing areas, the characteristics of coffee beans are different, some of which are darker in color, higher in baking degree and stronger in taste; Some are lighter in color and slightly lighter in taste. Experts choose coffee, mostly by grabbing a handful of coffee beans to see whether the color of each bean is consistent and whether the particle size and shape are similar, so as to avoid buying inferior products disguised as mixed beans. In addition, if the baked beans are oily, it means that they have gone bad, not only the mellow degree is reduced, but also the astringency and sour taste will appear.
[Edit this paragraph] Production method
There are three ways to make black coffee, so there are three different types of coffee pots: traditional filter, siphon and electric. Traditional filters are the most primitive and simple tools. The coffee pot consists of a funnel, a filter paper and the container below, but it requires high manual technology. If you grasp it properly, you can cook the best coffee with mellow taste. This kind of pot is very cheap, you can buy it for more than ten yuan. The brewed coffee pot is suitable for people who drink coffee, with stable hand feel and sharp taste. It is important to pay attention to whether it is a three-hole or a one-hole coffee set. The dripping speed of three holes is faster, the extraction time is shorter, the coffee is lighter, and the opposite is true of one hole. Siphon uses the siphon principle. Under the burning of alcohol, when the water temperature in the lower container reaches 92℃, the water flow is sucked into the upper container together with the coffee powder. After soaking and stirring, the coffee returns to its original way. Due to the addition of a stirring process, this method of black coffee has a strong flavor, but it is relatively simple because it does not require manual skills. The market price of this coffee pot is mostly one or two hundred yuan. The price of electric coffee pot is comparable to that of siphon coffee pot. It uses electricity to boil water and then soaks it. This is the easiest way to make black coffee, but because it is made with boiling water, it tastes slightly inferior. Comparatively speaking, the electric coffee pot is more suitable for young people with petty bourgeoisie who are afraid of trouble. The price of common electric coffee pots ranges from one hundred yuan to three or five hundred yuan. Although the traditional filter type is the simplest, it is the coffee pot that can best cook the original flavor of coffee; In the production process, it is necessary to accurately grasp the water temperature, water flow size and trajectory. Uniform water flow and circular trajectory can make coffee taste natural, so it is very important to choose and control the kettle when pouring water with both hands. When the water comes into contact with coffee, it should be as round as possible, from outside to inside and from inside to outside, so that coffee can fully contact with the water; At the same time, the water temperature of 92℃ can make the aroma, alcohol, sweetness, acidity and bitterness of coffee uniform and rich. If the water temperature is too high, it will burn the coffee and make the taste sour and astringent. On the low side, it is difficult to brew the aroma of coffee.
[Edit this paragraph] The function of black coffee
Black coffee has always been called "the messenger of health", and its impact on health is as follows: 1. Refreshing the mind: Caffeine stimulates the central nervous system, which can make the mind more sober, have abundant thinking ability, pay attention to concentration and improve work efficiency; 2. Strengthen bones and muscles, benefit the waist and knees: Caffeine can make muscles contract freely and improve motor function. 3. appetizing digestion: caffeine stimulates gastrointestinal secretion of gastric acid, which can promote intestinal peristalsis, help digestion, prevent gastroptosis, and have a rapid laxative effect. 4. Liqiao dehumidification: Caffeine can promote renal function, discharge excess sodium ions in the body, increase urination and improve abdominal distension and edema. 5. Promoting blood circulation and removing blood stasis: Linoleic acid contained in coffee has the functions of hemolysis, preventing thrombosis, enhancing vasoconstriction, relieving migraine and reducing the probability of stroke. 6. Pingfei Dingchuan: Caffeine can inhibit parasympathetic nerves and reduce asthma attacks. 7. Dehumidification and deodorization: Caffeine contains tannin, which has a strong adsorption capacity for taste. If your room has just been renovated, make a pot of coffee indoors, and the taste will be quickly removed. 8. Drinking coffee can protect the liver and relieve alcoholism. 9. Coffee can lose weight: The best time to lose weight by drinking coffee is 30 minutes after lunch to 1 hour, before going to work. Taste a cup of strong black coffee without sugar and take a walk together to promote fat burning. 10. Black coffee can effectively improve hypotension. 1 1. Black coffee has antioxidant effect, which is helpful for cancer prevention and anti-aging.