Ukusukela itshokholethi ecocekileyo emnyama, akukho mfuneko yokongeza naziphi na izinto ezincedisayo, neyona swekile isisiseko, kodwa olu lukhetho lwabambalwa emva kwayo yonke loo nto.Ukongeza kwi-cocoa mass, ibhotela ye-cocoa kunye ne-cocoa powder, imveliso yetshokolethi eyaziwayo ifuna izithako ezifana neswekile, iimveliso zobisi, i-lecithin, i-flavour kunye ne-surfactants.Oku kufuna ukucokiswa ngeUmtshini wokucokisa.
Ukusila kunye nokucocwa ngokwenene kukuqhubekeka kwenkqubo yangaphambili.Nangona ubuhle bezinto zetshokolethi emva kokugaya bufikelele kwimfuno, ayicolisi ngokwaneleyo kwaye incasa ayinelisi.Izinto ezahlukeneyo azikadibanisi ngokupheleleyo zibe yincasa ekhethekileyo.Enye incasa engathandekiyo isekhona, ngoko ke kufuneka uphuculo olungakumbi.
Le teknoloji yasungulwa nguRudolph Lindt (umsunguli weLindt 5 grams) ngasekupheleni kwekhulu le-19.Isizathu sokuba ibizwa ngokuba yi "Conching" kungenxa yokuba ekuqaleni yayiitanki ejikelezayo emile okweqokobhe leconchi.I-conch (i-conche) ibizwa ngokuba yi-Spanish "concha", oku kuthetha ukuba iqokobhe.Isixhobo solwelo lwetshokholethi sijikwa ngokuphindaphindiweyo yi-roller ixesha elide kwitanki enjalo, ukutyhala kunye nokuhlikihla ukufumana i-lubrication ethambileyo, i-aroma fusion kunye nencasa yencasa eyodwa, le nkqubo ibizwa ngokuba "ngukugaya nokucokisa"
Ngelixa ukucocwa, izinto ezahlukeneyo ezincedisayo zingongezwa.
Umatshini wokuTyala ngetshokholethi
Nokuba yeyiphi incasa kunye nencasa yolonwabo eziswa zezo zixhobo zifihlakeleyo, ukufuna incasa yantlandlolo yetshokholethi ecocekileyo yendalo ecocekileyo kubonakala kulula kakhulu ekukhetheni oomatshini kunye neenkqubo.Iindibano zocweyo ezincinci ezininzi zinokusebenzisa i-melanger ukugqiba inkqubo.Ngumbandela nje wexesha nomgudu.
Melanger
EkrwadaMi-aterialPukunyangwa
Ukuze ulungelelanise iimfuno zobugcisa bokuveliswa kwetshokolethi kwaye uququzelele ukuveliswa kokuxuba, ezinye izinto eziluhlaza kufuneka ziphathwe kwangaphambili.
- Ukunyangwa kotywala be-cocoa kunye nebhotolo ye-cocoa Utywala kunye nebhotela ye-cocoa zizinto eziqinileyo ekrwada kwiqondo lobushushu begumbi, ngoko ke kufuneka zinyibilike phambi kokuba zixutywe nezinye izinto ezikrwada phambi kokutyiswa.Ukunyibilika kunokwenziwa kwizixhobo zokufudumeza kunye nokunyibilika ezifana neembiza zesandwich okanye iitanki zokugcina ubushushu.Iqondo lokushisa ngexesha lokunyibilika akufanele lidlule kwi-60°C. Ixesha lokubamba emva kokunyibilika kufuneka lifinyezwe kangangoko kunokwenzeka kwaye akufanele libe lide kakhulu.Ukuze kukhawuleziswe isantya sokunyibilika, ubuninzi bezinto eziluhlaza kufuneka zinqunywe zibe ngamaqhekeza amancinci kwangaphambili, kwaye zinyibilike.
2. Ukulungiswa kweswekile Iswekile ecocekileyo neyomileyo eyikristale iyatyunyuzwa kwaye iculwe ibe yiswekile engumgubo ngaphambi kokuba ixutywe nezinye izinto zetshokholethi ekrwada, ukuze kuxutywe ngcono nezinye izinto ezikrwada, kuphuculwe ukusebenza kakuhle kwezixhobo zokusila kunye nokwandisa ubomi benkonzo. izixhobo.ubomi benkonzo.
Ngokuqhelekileyo kukho iindidi ezimbini zeemill zeswekile: enye yi-hammer mill, kwaye enye yi-toothed disc mill.Isixhobo sokusila ihamile yenziwe nge-hopper, i-screw feeder, ihamill yokusila, isikrini, ibhokisi yomgubo, kunye nemoto yombane..Iswekile egayiweyo igaywa ibe ngumgubo weswekile ngokujikeleza ngesantya esiphezulu sentloko yehamile, ize ithunyelwe ngesihlungu ngenani elithile leemeshes.Umnatha we-sieve osetyenziswa ngokuqhelekileyo ngu-0.6 ~ 0.8mm, kwaye umthamo wemveliso oqhelekileyo yi-150 ~ 200kg / h.I-toothed disc grinder yenziwe nge-disc ejikelezayo ejikelezayo kunye ne-disc ephakanyisiweyo ephakanyisiweyo.Iswekile iwela kwidiskhi yamazinyo ejikelezayo ngesantya esiphezulu kwaye ikhuhle ngokubhekiselele kwidiski yamazinyo esisigxina phantsi kweempembelelo ezinzima.Yigaye kwiswekile yomgubo kwaye uyithumele nge-sieve.Umthamo oqhelekileyo wemveliso malunga ne-400kg / h.
Ukongeza, iNkampani ye-Ruitubuler yakha yazisa ukuba indlela entsha yokugaya inamanyathelo amabini inokunciphisa inani lebhotela ye-cocoa malunga ne-1.5 ukuya kwi-3% xa ixuba iswekile kunye nezinye izinto eziluhlaza zetshokolethi ngaphandle kokunyangwa kwangaphambili, okulungele ngakumbi ukugaya kunye nokucocwa.
Le nkqubo ibonakala inzima ifuna umzi-mveliso omkhulu kunye nenkqubo yokucokisa itshokolethi.
Inkqubo yokucokisa itshokolethi
3. Ukuxuba, ukugaya kakuhle kunye nokucocwa
(1) ixutywe
Xa uvelisa itshokolethi, into yokuqala ekufuneka uyenzile kukuxuba izithako ezahlukeneyo zetshokolethi, ezinje ngobunzima becocoa, umgubo wekoko, ibhotolo yekoko, iswekile kunye nomgubo wobisi, njl., kwisosi yetshokolethi efanayo.Imveliso yale sauce yetshokolethi yenziwa ngumxube.Ewe, isixhobo somxube sibandakanya imisebenzi yokuxuba, ukuxova, ubungakanani kunye nokutya.Ngokutsho kwefomula, emva kokulinganisa kunye nokutya, ixutywe ukwenza i-lipid mass.Ibhotela yecocoa iba yinqanaba eliqhubekayo kwaye ihlakazekile phakathi kwezinye izinto.Hlanganisa izithako ezahlukeneyo ngokulinganayo kwaye unikeze iimeko ezifanelekileyo zokusebenza okuqhelekileyo komcoci
Kukho iindidi ezimbini zabaxube: enye yi-double-shaft yokuxuba i-kneader, kwaye enye yi-Z-type kneader ephindwe kabini.Kukho uluhlu lwamagqabi athambekele ebhaso kwishaft nganye ye-double-shaft mixing kneader.Iishafu ezimbini zijikeleza kwicala elinye.Ibhaso lishiya iishafti ezimbini zifakwe ngokutshintshanayo kumagqabi ebhaso leshafti ekufutshane.Kukho umsantsa othile xa usondela kwaye uhamba.Ngaloo ndlela, ukuhamba okumile okwe-wedge kuyenziwa.Izinto eziphathekayo zihamba ngokuhambelana ne-axis ecaleni kodonga lwembiza ye-kneader.Nanini na xa ifika ekupheleni kwodonga lwembiza, ulwalathiso lokuhamba luya kutshintsha ngokukhawuleza, olunokuqinisekisa ngokupheleleyo ukusebenza kwesantya esiphezulu sezinto eziphathekayo.Ukuhamba okucocekileyo okuhambelanayo kuvelisa intshukumo ejikelezayo yemathiriyeli phakathi kweshaft namagqabi ebhaso
Zonke i-kneaders zinezixhobo zokufakela i-interlayer ukuqinisekisa ubushushu obuqhubekayo ngexesha lokuxuba kunye nokuxova, kunye nezixhobo zobungakanani.I-silos okanye iitanki zeswekile, ubisi olungumgubo, i-cocoa yotywala kunye nebhotela ye-cocoa zifakwe kufuphi ne-kneader.Ubungakanani bokutya kunye nobungakanani kunokuqinisekisa ukuchaneka kwezithako.Emva kokuba ukuxuba kugqityiwe, kuthunyelwa kwinkqubo elandelayo ngokutya okuqhubekayo.Yonke inkqubo yokutya, ukuxuba kunye nokutya kunokusebenza ngekhabhinethi yokulawula incwadi okanye ilawulwa yiprogram yekhompyutheni.
(2) ukusila kakuhle
Xa iswekile engumgubo isetyenziselwa izithako, intlama yetshokolethi inokutyiswa ngokuthe ngqo kwi-five-roller refiner emva kokuxutywa.Ukuba iswekile isetyenziselwa ukuxuba ngokuthe ngqo nezinye izinto zetshokholethi ekrwada, kufuneka kuqala okanye igaywe ngaphambili, ize ke icolwe kakuhle.Oko kukuthi, le ndlela yokugaya ingentla inamanyathelo amabini anokunciphisa ubungakanani bebhotela ye-cocoa nge-1.5 ~ 3% xa uxuba izinto zetshokolethi, kwaye inani lamafutha lincinci, ngakumbi ngenxa yokuba indawo engaphezulu ye-crystalline iswekile incinci kunoko. yeswekile engumgubo.Okukhona iswekile egayiweyo icothayo, kokukhona umkhulu indawo yomphezulu, kokukhona ioli isasazwa ngokuqhubekayo kujongano lwayo, ngoko ke ukugaya ngamanyathelo amabini kunokonga ioyile.
Ngokweemfuno zenkqubo yokugaya, i-fat content ye-sauce edibeneyo yetshokolethi iyadingeka ukuba ibe malunga ne-25%, ngoko ke inani lamanqatha elongezelelweyo kufuneka lilawulwe ngexesha lokuxuba ukuze i-sauce yetshokolethi ingomi kakhulu okanye imanzi kakhulu, ukwenzela ukuba kuqinisekiswe ukuba i-cylinder yesilivere iqhelekile ngexesha lokugaya.
I-sauce yetshokolethi edibeneyo ithunyelwa kwi-hopper ye-grinder ephambili nge-screw conveyor, okanye ithunyelwe ngokuthe ngqo kwi-grinder yokuqala ngebhanti lokuhambisa.Ii-mills eziphambili okanye ezintle zinezixhobo zokutya ezizenzekelayo kunye nesixhobo esithintela umatshini ukuba ungasebenzi owomileyo kwaye ubangele ukuguga koomatshini.I-grinder ephambili ngumatshini wokuphakamisa ezimbini, kwaye i-grinder ecolekileyo ngumatshini we-roller emihlanu onokudityaniswa kuluhlu lokusila okulungileyo, okunganciphisi kuphela inani leoli elisetyenzisiweyo, kodwa kunye ne-sauce emxinwa kunye namaqhekeza amancinci emva kwangaphambili. -ukusila kukulungele ngakumbi ukugaya umatshini we-five-roller kunye nokucocwa okomileyo komhluzi.
Ngokuqhelekileyo, ubumnandi bezinto zetshokolethi ngaphambi kokugaya malunga ne-100-150um, kwaye ububanzi be-chocolate slurry emva kokugaya kakuhle kufuneka bube yi-15-35um.Iifektri ezinomgangatho olungileyo wetshokholethi ngokubanzi zisebenzisa i-five-roller refiner, ebonakala ngokuphuma okuphezulu kunye nobukhulu obufanayo.Imveliso yomatshini we-five-roll iyahluka kunye nobude be-roller, kwaye imodeli nayo inqunywe ngokuhambelana nobude bokusebenza kwe-roller.Iimodeli ziyi-900, 1300 kunye ne-1800, kwaye ubude bokusebenza kwe-roller yi-900mm, 1300mm kunye ne-1800mm.I-400mm, njengemodeli ye-1300, xa i-chocolate ye-fineness i-18-20um, imveliso yi-900-1200kg / hr.
(3) Ukusulungekiswa
Utshintsho oluntsonkothileyo lomzimba kunye neekhemikhali kwizinto zetshokolethi ngexesha lokucocwa ayikaqondwa ngokupheleleyo.Ke ngoko, abaninzi abavelisi betshokolethi behlabathi basayijonga njengemfihlo efihliweyo, kodwa indima yenkqubo yokusulungekiswa kunye notshintsho kwizinto zetshokolethi zibaluleke kakhulu.ngokucacileyo.
Ukucocwa kuneziphumo ezicacileyo ezilandelayo: umswakama wezinto zetshokolethi uyancipha ngakumbi, kwaye i-asidi eseleyo kunye neyokungenasidingo eguquguqukayo kwi-cocoa sauce iyasuswa;i-viscosity yezinto zetshokolethi iyancitshiswa, i-fluidity yezinto iyaphuculwa, kwaye umbala wezinto zetshokolethi uphuculwe.Utshintsho kwincasa, ivumba kunye nencasa ngakumbi yenza i-chocolate imathiriyeli icoceke kwaye igude.
Inkqubo yokucoca kunye nendlela
Indlela yokucoca itshokolethi iye yatshintsha kakhulu ngophuhliso lwemveliso.Ukuze kuphuculwe ukusebenza kakuhle kunye nokufumana i-flavour engcono kakhulu yetshokolethi kunye nencasa, indlela yokucoca iye yaphuculwa ngokuqhubekayo kwaye yaphuculwa, kwaye indlela yokucoca ixesha, ubushushu, ukucocwa okomileyo kunye nokucocwa okumanzi kukhethwa.Iindidi:
ixesha lokucoca
Kwindlela yokucoca yendabuko, izinto zetshokolethi zikwimeko yesigaba se-liquid kwiqondo lokushisa kwegumbi lokucocwa kwexesha elide, elithatha iiyure ezingama-48 ukuya kwii-72, kwaye umjikelezo wokuvelisa ude.Indlela yokunciphisa umjikelo kwaye ugcine umgangatho wokuqala ungatshintshi ngumatshini wokucoca wanamhlanje usebenzisa ukucocwa kwesigaba solwelo esomileyo.Ngenxa yoko, ixesha lokucoca linokucuthwa libe ziiyure ezingama-24 ukuya kwezingama-48.Kwakhona kuye kwacetywa ukuba i-cocoa imathiriyeli inokunyangwa kwangaphambili nge-sterilization, i-deacidification, i-alkalization, i-aroma ephuculweyo kunye ne-roasting, ebizwa ngokuba yi-PDAT reactor, kwaye ixesha lokucoca lingancitshiswa ngesiqingatha.Nangona kunjalo, ixesha lokucoca liseyinto ebalulekileyo ekugcineni umgangatho wetshokolethi, kwaye ixesha elithile liyafuneka ukuhlangabezana nencasa ethambileyo kunye negudileyo yetshokolethi.Iindidi ezahlukeneyo zetshokholethi zifuna ixesha elahlukileyo lokucocwa.Umzekelo, itshokolethi yobisi idinga ixesha elifutshane lokusulungekiswa malunga neeyure ezingama-24, ngelixa itshokholethi emnyama enomxholo ophezulu wecocoa ithatha ixesha elide lokusulungekiswa, malunga neeyure ezingama-48.
Ukucokisa ubushushu
Kukho iindlela ezimbini zokulawula ubushushu benkqubo yokusulungekiswa: enye ihlanjululwa kwiqondo lokushisa eliphantsi kwe-45-55 ° C, elibizwa ngokuba yi "cold conching", kwaye enye ihlanjululwa kwiqondo lokushisa eliphezulu le-70-80. °C, ebizwa ngokuba yi "hot conching".Ukucokiswa (Hot Conching)". Ezi ndlela zimbini zokucokisa zingasetyenziswa kwiindidi ezahlukeneyo zetshokholethi ezifana netshokholethi emnyama kunye netshokholethi yobisi. Kodwa ngokubanzi itshokolethi yobisi icokiswa ku 45-50°C, ngelixa itshokholethi emnyama icokiswa ku 60-70 °. C. Xa itshokolethi yobisi ihlanjululwe kwi-50 ° C, umthamo wayo wamanzi uyancipha ngokukhawuleza ukusuka kwi-1.6-2.0% ukuya kwi-0.6-0.8%, kwaye ukuhla kwe-asidi iyonke kuncinci , ukuphuculwa kwe-viscosity kunokufumaneka kwaye ixesha le-conching lingancitshiswa xa ukushisa kwe-conching kunyuswa ukusuka kwi-50 ° C ukuya kwi-65 ° C, umphumo uphuculwe iphunga, i-viscosity kunye nokugcinwa kwamafutha, ngaphandle kokuchaphazela iphunga elikhethekileyo le-tshokoleta yobisi; Ngoko ke, ukucokisa itshokholethi yobisi engaphantsi kwe-60°C akuyomali kwaye akukho ngqiqweni, kwaye amazwe aseYurophu amkela amaqondo obushushu aphezulu.
Indlela yokucokisa
Indlela yokucokisa iphuhliswe ukusuka kulwelo lokusulungekisa ukuya komile, ukucokisa ulwelo kunye nokomileyo, iplastiki, ukucokisa ulwelo ngeendlela ezintathu:
Ukusulungekiswa kolwelo:
Ikwabizwa ngokuba lulwelo lwesigaba sokusulungekisa.Ngethuba lenkqubo yokucoca, izinto zetshokolethi zihlala zigcinwe kwindawo edibeneyo phantsi kokufudumala kunye nokugcinwa kobushushu.Ngokusebenzisa ixesha elide lokujikeleza kwee-roller, izinto zetshokolethi zihlala zixutywa kwaye zijikwe ukuba zidibanise nomoya wangaphandle, ukuze umswakama uncitshiswe, ubukrakra buthi shwaka ngokuthe ngcembe, kwaye ivumba letshokholethi eligqibeleleyo lifunyenwe.Ngelo xesha, itshokolethi iyunifomu Ukunyibilika kwenza ibhotela ye-cocoa ifake ifilimu yegrisi malunga neqhekeza ngalinye elihle, ukuphucula i-lubricity kunye nokunyibilika.Le yindlela yokuqala yokucokisa, engafane isetyenziswe ngoku.
Usulungekiso olomileyo nolwelwelo:
Kwinkqubo yokucoca, izinto zetshokolethi zihamba ngezigaba ezibini ngokulandelelanayo, oko kukuthi, imeko eyomileyo kunye nenqanaba le-liquefaction, oko kukuthi, izigaba ezibini zokucoca okomileyo kunye nokucocwa kolwelo kwenziwa kunye.Okokuqala, i-fat content kwimo yesigaba esomileyo iphakathi kwe-25% kunye ne-26%, kwaye ihlanjululwe kwifom yepowder.Eli nqanaba lelokwandisa ubukhulu becala ukukhuhlana, ukujika nokucheba ukwenza amanzi aguquke kunye nezinto eziguqukayo.Kwinqanaba lesibini, ioli kunye ne-phospholipids zongezwa kwaye zihlanjululwe kwimeko ye-liquid ukuqhubela phambili i-homogenize izinto, ukwenza i-plasmid encinci kwaye ilula, kunye nokuphucula iphunga kunye nencasa.
Ukucokisa ngokwamanqanaba amathathu: isigaba esomileyo, isigaba seplastiki kunye nesigaba solwelo:
Inqanaba le-Dry conching: ukuncitshiswa kokufuma kunye neekhompawundi ezingafunekiyo ezifana ne-asidi eguquguqukayo, i-aldehydes, kunye nee-ketones ezisele kwimbotyi ye-cocoa ukuya kwinqanaba elifanelekileyo ngaphandle kokuchaphazela incasa yokugqibela yetshokolethi.
Inqanaba lokucokisa iplastiki: Ukongeza ekupheliseni izinto ezidityanisiweyo, iphinda ivelise isiphumo sokuphucula umgangatho womlomo njengokusulungekiswa kwemveli.
Inqanaba lokusulungekiswa kwesigaba solwelo: inqanaba lokugqibela lokusulungekiswa, ukuqhubela phambili nokuphucula isiphumo sokusulungekiswa kwenqanaba langaphambili, kunye nokwenza eyona ncasa ifanelekileyo phantsi kweyona ncindi igqwesileyo.
Emva kokuba eli nyathelo ligqityiwe, i-sauce yetshokolethi ilungile kwaye ithanjiswe, ivumba elimnandi, kwaye inobukhazikhazi obukhazimlayo.Ingasetyenziselwa ukufudumeza, ukufudumeza, ukubumba okanye ukwenza ezinye izimuncumuncu zetshokholethi.
Ixesha lokuposa: Nov-28-2022