Hauv kev nrhiav cov qhob noom xim kasfes dawb huv, koj tsis tas yuav ntxiv cov khoom pabcuam, txawm tias cov suab thaj yooj yim tshaj plaws, tab sis qhov no yog qhov kev xaiv ntawm cov neeg tsawg tom qab tag nrho.Ntxiv nrog rau cocoa pawg, cocoa butter thiab cocoa hmoov, cov khoom siv chocolate nrov kuj xav tau cov khoom xyaw xws li qab zib, khoom noj siv mis, lecithin, flavour thiab surfactants.Qhov no yuav tsum tau refining los ntawmConching tshuab.
Kev sib tsoo thiab ua kom zoo dua qub yog qhov txuas ntxiv ntawm cov txheej txheem dhau los.Txawm hais tias qhov zoo ntawm cov khoom siv chocolate tom qab sib tsoo tau mus txog qhov yuav tsum tau ua, nws tsis yog lubricated txaus thiab saj tsis txaus siab.Ntau yam ntaub ntawv tseem tsis tau tag nrho ua ke rau hauv ib qho tshwj xeeb tsw.Qee qhov tsis hnov tsw tseem nyob, yog li yuav tsum tau ua kom zoo ntxiv.
Lub tshuab no tau tsim los ntawm Rudolph Lindt (tus tsim ntawm Lindt 5 grams) nyob rau xyoo 19th lig.Qhov laj thawj yog vim li cas nws thiaj li hu ua "Conching" yog vim nws yog Ameslikas ib lub voj voog zoo li lub plhaub plhaub.Lub conch (conche) yog lub npe los ntawm Spanish "concha", uas txhais tau tias plhaub.Cov khoom siv ua kua chocolate yog tig rov qab los ntawm cov menyuam rau lub sijhawm ntev hauv lub tank, thawb thiab rub kom tau txais cov kua nplaum me me, aroma fusion thiab saj tsis txawv, cov txheej txheem no hu ua "sib tsoo thiab ua kom zoo"
Thaum kho dua tshiab, ntau yam khoom pabcuam tuaj yeem muab ntxiv.
Chocolate Conching Tshuab
Txawm hais tias qhov saj thiab saj kev lom zem coj los ntawm cov khoom siv hloov maj mam, kev nrhiav qhov qub saj ntawm ntuj ntshiab tsaus chocolate zoo li yuav yooj yim dua rau kev xaiv cov tshuab thiab cov txheej txheem.Ntau lub rooj cob qhia me me tuaj yeem siv melanger los ua kom tiav cov txheej txheem.Nws yog ib qho teeb meem ntawm lub sij hawm thiab kev rau siab.
Melanger
RawMaterialPthim rov qab
Txhawm rau hloov kho kom haum rau cov kev cai ntawm kev tsim cov qhob noom xim kasfes thiab pab txhawb kev sib xyaw ua ke, qee cov khoom siv raw yuav tsum tau kho ua ntej.
- Pretreatment ntawm cocoa cawv thiab cocoa butter Cocoa cawv thiab cocoa butter yog cov khoom raw ntawm chav tsev kub, yog li lawv yuav tsum tau yaj ua ntej sib tov nrog lwm cov ntaub ntawv raw ua ntej noj.Melting tuaj yeem ua tau nyob rau hauv cov khoom siv cua sov thiab melting xws li cov lauj kaub tais diav los yog cov khoom siv cua sov.Thaum lub sij hawm melting kub yuav tsum tsis txhob ntau tshaj 60°C. Lub sijhawm tuav tom qab melting yuav tsum luv kom ntau li ntau tau thiab yuav tsum tsis txhob ntev dhau.Txhawm rau kom nrawm nrawm nrawm, cov khoom siv raw yuav tsum tau txiav rau hauv me me ua ntej, thiab tom qab ntawd yaj.
2. Qab zib pretreatment Ntshiab thiab qhuav crystallized qab zib yog feem ntau crushed thiab hauv av rau hauv hmoov qab zib ua ntej yuav muab tov nrog lwm yam khoom qab zib raw khoom, thiaj li kom zoo sib tov nrog lwm yam raw khoom, txhim kho cov kev siv efficiency ntawm zoo sib tsoo cov cuab yeej thiab prolong lub neej kev pab cuam. cov khoom siv.kev pabcuam lub neej.
Feem ntau muaj ob hom suab thaj mills: ib tug yog ib tug rauj zeb, thiab lwm yam yog ib tug toothed disc zeb.Lub rauj zeb yog tsim los ntawm lub hopper, ib lub tshuab nqus tsev, lub tshuab rauj, lub vijtsam, lub thawv hmoov, thiab lub tshuab hluav taws xob..Cov piam thaj granulated yog hauv av rau hauv cov hmoov qab zib los ntawm kev sib hloov ceev ntawm lub taub hau rauj, thiab tom qab ntawd xa tawm los ntawm lub sieve nrog qee tus naj npawb ntawm meshes.Qhov feem ntau siv sieve mesh yog 0.6 ~ 0.8mm, thiab qhov nruab nrab muaj peev xwm yog 150 ~ 200kg / h.Lub toothed disc grinder yog tsim los ntawm ib tug rotating toothed rotating disc thiab ib tug tsau tsa toothed disc.Qab Zib poob rau hauv high-speed rotating toothed disc thiab rub tawm tsam cov hniav ruaj khov nyob rau hauv kev cuam tshuam loj heev.Grind nws mus rau hauv hmoov qab zib thiab xa nws los ntawm ib tug sieve.Qhov nruab nrab muaj peev xwm yog li 400kg / h.
Tsis tas li ntawd, Ruitubuler Company ib zaug qhia tias txoj kev sib tsoo tshiab ob-kauj ruam tuaj yeem txo cov cocoa butter li ntawm 1.5 mus rau 3% thaum sib tov qab zib nrog lwm cov khoom nyoos ntawm cov qhob noom xim kasfes yam tsis muaj pretreatment, uas yog qhov zoo rau kev sib tsoo thiab ua kom zoo dua.
Cov txheej txheem zoo li nyuaj no yuav tsum muaj lub Hoobkas loj thiab cov txheej txheem chocolate refining.
Chocolate refining system
3. Kev sib xyaw, kev sib tsoo zoo thiab ua kom zoo
(1) sib tov
Thaum tsim cov qhob noom xim kasfes, thawj qhov uas yuav tsum tau ua yog sib tov ntau yam khoom xyaw ntawm chocolate, xws li cocoa mass, cocoa hmoov, cocoa butter, qab zib thiab mis nyuj hmoov, thiab lwm yam.Kev tsim cov chocolate sauce yog ua los ntawm ib tug tov khoom.Yog lawm, cov cuab yeej ntawm lub tshuab tov khoom suav nrog kev ua haujlwm ntawm kev sib xyaw, kneading, kom muaj nuj nqis thiab pub mis.Raws li cov qauv, tom qab kom muaj nuj nqis thiab pub mis, nws yog tov los tsim ib tug du lipid mass.Cocoa butter dhau los ua ib ntus tas mus li thiab tawg ntawm lwm cov ntaub ntawv.Muab ntau yam khoom xyaw sib xyaw ua ke thiab muab cov kev mob zoo rau kev ua haujlwm ib txwm ua ntawm cov refiner
Muaj ob hom kev sib tov: ib qho yog ob-ncej sib xyaw kneader, thiab lwm yam yog ob-arm Z-hom kneader.Muaj ib tug series ntawm inclined nqi zog nplooj ntawm txhua ncej ntawm ob-ncej sib tov kneader.Ob lub shafts tig nyob rau hauv tib txoj kev.Cov nqi zog nplooj ntawm ob lub shafts yog alternated rau hauv cov nqi zog nplooj ntawm cov ncej uas nyob ib sab.Muaj qhov sib txawv thaum mus txog thiab tawm mus.Nyob rau hauv no txoj kev, ib tug wedge-zoo li tus ntws yog generated.Cov khoom siv sib npaug mus rau axis raws lub lauj kaub phab ntsa ntawm lub kneader.Thaum twg nws mus txog qhov kawg ntawm lub lauj kaub phab ntsa, cov kev taw qhia ntws yuav dheev hloov, uas tuaj yeem ua kom tiav kev ua haujlwm siab ntawm cov khoom siv.Ntshiab thaum uas tig mus ntws ua ib tug kauv txav ntawm cov khoom ntawm lub ncej thiab cov nqi zog nplooj
Tag nrho cov kneaders muaj interlayer rwb thaiv tsev cov cuab yeej los xyuas kom meej qhov kub thiab txias thaum lub sij hawm sib tov thiab kneading, nrog rau cov khoom siv ntau.Lub silos los yog tso tsheb hlau luam rau qab zib, mis nyuj hmoov, cocoa cawv thiab cocoa butter yog ntsia ze ntawm lub kneader.Pub hnyav thiab kom muaj nuj nqis tuaj yeem ua kom qhov tseeb ntawm cov khoom xyaw.Tom qab kev sib tov ua tiav, nws raug xa mus rau cov txheej txheem tom ntej los ntawm kev pub mis tas mus li.Tag nrho cov txheej txheem pub mis, sib tov thiab pub mis tuaj yeem ua haujlwm los ntawm kev tuav tswj lub txee lossis tswj los ntawm lub khoos phis tawj program.
(2) zoo sib tsoo
Thaum cov hmoov qab zib siv rau hauv cov khoom xyaw, cov qhob noom xim kasfes tuaj yeem muab ncaj qha pub rau tsib-cov menyuam refiner tom qab sib tov.Yog tias cov piam thaj siv los sib xyaw nrog lwm cov khoom siv chocolate, nws yuav tsum tau ua ntej los yog ua ntej sib tsoo, thiab tom qab ntawd finely hauv av., uas yog, txoj kev sib tsoo saum toj no ob kauj ruam tuaj yeem txo cov cocoa butter los ntawm 1.5 ~ 3% thaum sib xyaw cov khoom siv chocolate, thiab cov roj tsawg tsawg, feem ntau vim tias thaj tsam ntawm crystalline qab zib yog me dua li ntawd. ntawm hmoov qab zib.Qhov zoo dua cov hmoov qab zib, qhov loj dua ntawm thaj chaw saum npoo, cov roj ntau txuas ntxiv mus rau hauv nws qhov kev sib tshuam, yog li ob-kauj ruam sib tsoo tuaj yeem txuag roj.
Raws li qhov yuav tsum tau ua ntawm cov txheej txheem sib tsoo, tag nrho cov roj cov ntsiab lus ntawm cov qhob noom xim kasfes sib xyaw yuav tsum yog li 25%, yog li cov roj ntxiv yuav tsum tau tswj xyuas thaum sib tov kom cov chocolate sauce tsis qhuav dhau los yog ntub dhau, thiaj li xyuas kom meej tias cov nyiaj lub tog raj kheej zoo li qub thaum sib tsoo khiav.
Cov qhob noom xim kasfes sib xyaw yog xa mus rau lub hopper ntawm thawj grinder los ntawm cov ntsia hlau conveyor, los yog xa ncaj qha mus rau thawj grinder los ntawm txoj siv conveyor.Lub hauv paus los yog nplua mills muaj tsis siv neeg pub hoppers thiab ib qho cuab yeej uas tiv thaiv lub tshuab los ntawm kev ua kom qhuav thiab ua rau cov neeg kho tshuab hnav.Lub tshuab grinder yog ob lub tshuab nqa, thiab lub tshuab ua kom zoo yog lub tshuab tsib-cov menyuam uas tuaj yeem txuas rau hauv cov kev sib tsoo zoo, uas tsis yog tsuas yog txo cov roj siv, tab sis kuj nqaim thiab me me cov ntses tom qab ua ntej. -kev sib tsoo yog qhov tsim nyog rau kev sib tsoo ntawm tsib-cov menyuam tshuab thiab cov tshuab ziab khaub ncaws qhuav.
Feem ntau, qhov zoo ntawm cov khoom siv chocolate ua ntej sib tsoo yog li 100-150um, thiab qhov loj ntawm cov qhob noom xim kasfes slurry tom qab kev sib tsoo zoo yuav tsum yog 15-35um.Factories nrog cov qhob noom xim kasfes zoo feem ntau siv tsib-cov menyuam refiner, uas yog tus cwj pwm los ntawm cov zis siab thiab cov tuab tuab.Cov zis ntawm lub tshuab tsib-yob txawv nrog qhov ntev ntawm cov menyuam, thiab cov qauv kuj tau txiav txim siab raws li qhov ntev ntawm cov menyuam.Cov qauv yog 900, 1300 thiab 1800, thiab qhov ntev ua haujlwm ntawm cov menyuam yog 900mm, 1300mm thiab 1800mm.400mm, xws li qauv 1300, thaum lub chocolate fineness yog 18-20um, cov zis yog 900-1200kg / hr.
(3) Kev kho kom zoo
Cov kev hloov pauv ntawm lub cev thiab tshuaj lom neeg hauv cov khoom siv chocolate thaum lub sijhawm ua kom zoo dua tseem tsis tau nkag siab tag nrho.Yog li ntawd, ntau tus neeg tsim khoom lag luam chocolate hauv ntiaj teb tseem suav tias yog qhov zais zais zais, tab sis lub luag haujlwm ntawm cov txheej txheem kho kom zoo thiab cov kev hloov pauv ntawm cov khoom siv chocolate tseem ceeb heev.pom tseeb.
Refining muaj cov teebmeem nram qab no: cov dej noo ntawm cov khoom siv chocolate raug txo kom tsawg, thiab cov residual thiab tsis tsim nyog volatile acids nyob rau hauv lub cocoa sauce raug tshem tawm;Lub viscosity ntawm cov khoom siv chocolate yog txo, qhov fluidity ntawm cov khoom yog txhim kho, thiab cov xim ntawm cov khoom siv chocolate zoo tuaj.Cov kev hloov hauv tsw, ntxhiab thiab saj ntxiv ua rau cov khoom siv chocolate finer thiab smoother.
Refining txheej txheem thiab txheej txheem
Cov txheej txheem chocolate refining tau dhau los ua kev hloov pauv loj nrog kev tsim khoom.Txhawm rau txhim kho cov kev ua kom zoo dua qub thiab tau txais qhov zoo tshaj plaws chocolate tsw thiab saj, txoj kev ua kom zoo dua qub tau raug txhim kho thiab txhim kho, thiab txoj kev ua kom zoo dua lub sij hawm, qhov kub thiab txias, qhuav refining thiab ntub refining yog nyiam.Ntau yam:
lub sij hawm kho kom zoo
Nyob rau hauv cov txheej txheem refining ib txwm, cov khoom siv chocolate yog nyob rau hauv cov kua theem hauv lub xeev ntawm chav tsev kub rau lub sij hawm ntev refining, uas yuav siv sij hawm 48 mus rau 72 teev, thiab ntau lawm voj voog yog ntev.Yuav ua li cas kom lub voj voog luv luv thiab ua kom zoo li qub tsis hloov pauv yog lub tshuab refining niaj hnub siv cov kua qhuav theem refining.Raws li qhov tshwm sim, lub sijhawm ua kom zoo tuaj yeem txo qis rau 24 txog 48 teev.Nws kuj tau pom zoo tias cov khoom siv cocoa tuaj yeem kho ua ntej los ntawm kev ua kom tsis muaj menyuam, deacidification, alkalization, aroma txhim kho thiab ci, uas yog lub npe hu ua PDAT reactor, thiab lub sijhawm ua kom zoo tuaj yeem raug txo los ntawm ib nrab.Txawm li cas los xij, lub sijhawm ua kom zoo dua tseem yog ib qho tseem ceeb hauv kev tswj xyuas qhov zoo ntawm cov qhob noom xim kasfes, thiab qee lub sijhawm yuav tsum tau ua kom tau raws li qhov muag thiab du saj ntawm chocolate.Ntau hom qhob noom xim kasfes xav tau lub sijhawm sib txawv.Piv txwv li, mis nyuj chocolate xav tau lub sij hawm refining luv dua li ntawm 24 teev, thaum tsaus chocolate nrog cocoa cov ntsiab lus yuav siv sij hawm ntev refining, txog 48 teev.
Refining kub
Muaj ob txoj hauv kev los tswj qhov kub thiab txias ntawm cov txheej txheem refining: ib qho yog refining ntawm qhov kub ntawm 45-55 ° C, uas yog hu ua "txias conching", thiab lwm yam yog refining ntawm ib tug kuj kub ntawm 70-80. °C, hu ua "kub conching".Refining (Kub Conching) "Cov ob txoj kev ua kom zoo no tuaj yeem siv rau ntau hom chocolate xws li cov qhob noom xim kasfes tsaus thiab mis nyuj chocolate, tab sis feem ntau cov mis nyuj chocolate yog ua kom zoo ntawm 45-50 ° C, thaum tsaus chocolate yog refined ntawm 60-70 °. C. Thaum cov mis nyuj chocolate tau ua kom zoo ntawm 50 ° C, nws cov ntsiab lus dej txo qis ntawm 1.6-2.0% mus rau 0.6-0.8%, thiab qhov txo qis hauv cov ntsiab lus ntawm cov kua qaub kuj tseem me me yog tias qhov kub ntawm conching yog nce los ntawm 5 ° C , kev txhim kho hauv viscosity tuaj yeem tau txais thiab lub sijhawm conching tuaj yeem ua kom luv; Yog li ntawd, refining mis nyuj chocolate hauv qab 60 ° C tsis yog kev lag luam lossis tsim nyog, thiab cov tebchaws nyob sab Europe feem ntau siv qhov kub thiab txias dua.
Txoj kev kho kom zoo
Cov txheej txheem refining tau tsim los ntawm cov kua refining kom qhuav, kua refining thiab qhuav, yas, kua refining nyob rau hauv peb txoj kev:
Ua kua refining:
Kuj tseem hu ua kua theem refining.Thaum lub sij hawm refining txheej txheem, cov khoom siv chocolate yeej ib txwm khaws cia rau hauv lub xeev liquefied nyob rau hauv cua sov thiab cua sov preservation.Los ntawm lub sij hawm ntev reciprocating cov lus tsa suab ntawm cov menyuam, cov khoom siv chocolate tas li rubbed thiab tig mus rau kev sib cuag nrog cov huab cua sab nraud, kom cov dej noo txo, qhov iab maj mam ploj mus, thiab qhov zoo tshaj plaws chocolate aroma yog tau.Nyob rau tib lub sij hawm, cov qhob noom xim kasfes yog uniform Melting ua rau cocoa butter tsim cov roj zaj duab xis nyob ib ncig ntawm txhua qhov zoo, txhim kho lubricity thiab melting.Qhov no yog thawj txoj kev kho kom zoo nkauj qub, uas tsis tshua siv tam sim no.
Qhuav thiab kua refining:
Nyob rau hauv cov txheej txheem refining, cov khoom siv chocolate mus txog ob theem ua tiav, uas yog, lub xeev qhuav thiab liquefaction theem, uas yog, ob theem ntawm qhuav refining thiab kua refining yog nqa tawm ua ke.Ua ntej, tag nrho cov roj cov ntsiab lus nyob rau hauv lub xeev qhuav yog nruab nrab ntawm 25% thiab 26%, thiab nws yog refined nyob rau hauv hmoov.Cov theem no tsuas yog ua kom muaj kev sib txhuam, tig thiab shearing kom volatilize dej thiab volatile tshuaj.Hauv theem thib ob, cov roj thiab phospholipids tau ntxiv thiab ua kom zoo rau hauv cov kua hauv lub xeev kom ntxiv homogenize cov khoom, ua rau cov plasmid me thiab smoother, thiab txhim kho cov aroma thiab saj.
Refining nyob rau hauv peb theem: qhuav theem, yas theem thiab kua theem:
Qhuav conching theem: txo qis ntawm noo noo thiab tsis xav tau cov ntsiab lus xws li volatile acids, aldehydes, thiab ketones nyob rau hauv lub cocoa taum mus rau ib tug zoo tagnrho yam tsis muaj kev cuam tshuam rau qhov kawg chocolate saj.
Yas refining theem: Ntxiv nrog rau kev tshem tawm cov ntaub ntawv agglomerated, nws rov tsim cov nyhuv ntawm kev txhim kho lub qhov ncauj zoo li kev ua kom zoo nkauj.
Ua kua theem refining theem: qhov kawg refining theem, ntxiv txhim kho cov nyhuv refining ntawm cov theem dhau los, thiab tsim qhov zoo tshaj plaws tsw nyob rau hauv qhov zoo tshaj plaws fluidity.
Tom qab cov kauj ruam no ua tiav, cov kua nplaum chocolate ua kom zoo thiab lubricated, tsw ntxhiab tsw, thiab muaj glossy luster.Nws tuaj yeem siv rau cua sov, tempering, molding lossis ua lwm yam khoom qab zib qab zib chocolate.
Post lub sij hawm: Nov-28-2022