Cocoa butter yog tsim los ntawm ntau yam fatty acids, thiab nws qhov sib piv ncaj qha ua rau qhov sib txawv ntawm lwm cov roj thiab cov rog.Cocoa butter muaj nyob rau hauv daim ntawv crystalline, thiab cov ntaub ntawv crystalline muaj cov duab sib txawv thiab ntau thiab tsawg ntawm qhov sib txawv ntawm qhov kub thiab txias, tus yam ntxwv hu ua polymorph.oscrystallization.Muaj4 Crystal homntawm cocoa butter:

γ-type crystal: Lub melting point yog 16 ~ 18 ° C, thiab nws transforms rau hauv α-type li ntawm 3 vib nas this.Nws tsis ruaj tsis khov thiab tsis yooj yim rau kev khiav lag luam, yog li nws ncaj qha tsis quav ntsej.

α-type crystals (I-type thiab II-type): Lub melting point yog 17 ~ 23 ° C, thiab nws transforms rau hauv β'-type crystals nyob rau hauv ib teev ntawm chav tsev kub.Mos kev ntxhib los mos, crumbly, yooj yim rau yaj yog tsis haum rau siv.

β' hom siv lead ua (hom III thiab hom IV): lub melting point yog 25 ~ 28 ° C, thiab nws hloov mus rau hauv β hom siv lead ua ntawm chav tsev kub rau ib lub hlis.Kev ntxhib los mos yog ruaj, tsis nkig, thiab melts yooj yim.

β-type crystals (V-type thiab VI-type): Lub melting point yog 33 ~ 36 ° C, thiab kev ntxhib los mos yog tawv thiab nkig.Ntawm lawv, V-hom siv lead ua yog cov qauv zoo tshaj plaws zoo tshaj plaws, vim tias nws yog qhov ruaj khov thiab muaj qhov ci ntsa iab;qhov ruaj khov VI-type crystal nrog lub siab tshaj plaws melting point muaj coarse hais, saj tsis zoo, thiab cov roj me ntsis yuav tshwm sim ntawm qhov chaw.Tom qab lub sijhawm ntev, lub ntsej muag chocolate yuav tshwm simhoarfrost.

Ntxiv nrog rau V-type crystals, lwm cov khoom siv lead ua tsis zoo, tsis muaj peev xwm los cuam tshuam zoo, muaj cov qauv hauv lub cev tsis muaj zog thiab tsis muaj roj sib xws, uas tsis tuaj yeem tswj lub xeev ruaj khov, ua kom tiav cov chocolate nkig thiab npub, thiab txawm phem dua.solidifies, los yog melts saum chav tsev kub.Cov duab ntawm V-shaped siv lead ua yog hexagonal hexagon, uas tuaj yeem tsim tau zoo thiab ua ke los ua ib qho kev sib tw nruj, yog li ua rau cov qauv ntawm cov qhob noom xim kasfes ruaj khov thiab nyuaj.Qhov no yog lub luag haujlwm tseem ceeb ntawm kev tswj qhov kub thiab txias.

Lub hom phiaj ntawm chocolate tempering yog pre-crystallize lub cocoa butter nyob rau hauv lub chocolate, uas yog ib qho tseem ceeb rau kev ua chocolate.Thaum lub sij hawm tempering, lub cocoa butter nyob rau hauv lub chocolate ua ib tug ruaj khov polymorphous Polymorphous Crystallization.Cov khoom tiav lawm yuav muaj xim ci thiab ib qho kev ntxhib los mos.Nws kuj tseem pab tau cov qhob noom xim kasfes qis thaum lub sijhawm txias, ua kom yooj yim rau unmold.

Yog hais tias cov qhob noom xim kasfes pib txias rau qhov ua haujlwm kub zoo tom qab melting (40-45 ° C), cov khoom tiav yuav tsis muaj xim ci.Yog tias koj siv sijhawm los ua kom txias cov qhob noom xim kasfes mus rau qhov chaw ua haujlwm kom raug, koj yuav tau txais qhov xav tau tiav.

LST batch tempering tshuab thiab nruam tempering tshuab yog tsim raws li lub xeev crystallization ntawm cocoa butter.Kev hloov kho qhov kub thiab txias yog qhov zoo, PLC tswj, thiab qhov ntsuas kub hloov tau tuaj yeem teeb tsa raws li cov khoom sib txawv, piv txwv li, chocolate dub 45-50 ° C txog 28-29 ° C, rov qab mus rau 30-31 ° C, mis nyuj chocolate 45-48 ° C rau 27-28 ° C rov qab mus rau 29-30 ° C, dawb chocolate45-48 ° C txog 26-27 ° C rov qab rau 28-29 ° C.Cov xov xwm tom ntej no qhia txog batch tempering tshuab thiab nruam tempering tshuab kom ntxaws.