Ekuphishekeleni ushokoledi omnyama omsulwa, awudingi ukwengeza noma yiziphi izinto ezisizayo, ngisho noshukela oyisisekelo, kodwa lokhu ukukhetha kwedlanzana phela.Ngaphandle kwe-cocoa mass, ibhotela le-cocoa kanye ne-cocoa powder, ukukhiqizwa kukashokoledi othandwayo nakho kudinga izithako ezifana noshukela, imikhiqizo yobisi, i-lecithin, ama-flavour kanye nama-surfactants.Lokhu kudinga ukucwengwa ngeUmshini Wokugcwalisa.
Ukugaya nokucwenga empeleni kuwukuqhubeka kwenqubo yangaphambilini.Nakuba ubuhle bezinto zikashokoledi ngemva kokugaya sekufinyelele imfuneko, ayigcotshiwe ngokwanele futhi ukunambitheka akugculisi.Izinto ezihlukahlukene azikakahlanganiswa ngokugcwele zibe ukunambitheka okuyingqayizivele.Okunye ukunambitheka okungajabulisi kusekhona, ngakho-ke kudingeka ukucolisiswa okwengeziwe.
Lobu buchwepheshe basungulwa nguRudolph Lindt (umsunguli weLindt 5 grams) ngasekupheleni kwekhulu le-19.Isizathu esenza kuthiwe "Conching" ingoba ekuqaleni bekuyithangi eliyindilinga elimise okwegobolondo lekhonsathi.I-conch (i-conche) ibizwa ngokuthi "concha", okusho ukuthi igobolondo.Izinto eziwuketshezi zikashokoledi ziphendulwa ngokuphindaphindiwe yi-roller isikhathi eside ethangini elinjalo, ukusunduza nokuhlikihla ukuze kutholwe ukuthambisa okuthambile, ukuhlanganiswa kwephunga kanye nokunambitheka okuyingqayizivele kwe-flavour, le nqubo ibizwa ngokuthi "ukugaya nokucwenga"
Ngenkathi kucwengwa, kungangezwa izinto ezisizayo ezahlukahlukene.
Umshini Wokuhlanganisa Ushokoledi
Kungakhathaliseki ukunambitheka nokunambitheka okulethwa yilezo zesekeli ezicashile, ukuphishekela ukunambitheka kwangempela kukashokoledi omnyama omsulwa wemvelo kubonakala kulula kakhulu ekukhetheni kwemishini nezinqubo.Ama-workshop amaningi amancane angasebenzisa ngisho ne-melanger ukuqedela inqubo.Kuyindaba nje yesikhathi nomzamo.
I-Melanger
OkuluhlazaMi-aterialPukuhlehla
Ukuze uvumelane nezidingo zobuchwepheshe zokukhiqiza ushokoledi futhi kube lula ukukhiqizwa kokuxuba, ezinye izinto ezingavuthiwe zidinga ukwelashwa kusengaphambili.
- Ukwelashwa ngaphambi kotshwala be-cocoa nebhotela likakhokho Ugologo we-cocoa nebhotela likakhokho kuyizinto ezingavuthiwe eziqinile ezingeni lokushisa elilingana negumbi, ngakho kufanele zincibilikiswe ngaphambi kokuxutshwa nezinye izinto ezingavuthiwe ngaphambi kokuphakelwa.Ukuncibilika kungenziwa ezintweni zokushisisa nokuncibilikisa njengezimbiza zamasemishi noma amathangi okugcina ukushisa.Izinga lokushisa ngesikhathi sokuncibilika akufanele lidlule ama-60°C. Isikhathi sokubamba ngemva kokuncibilika kufanele sifinyezwe ngangokunokwenzeka futhi akufanele sibe side kakhulu.Ukuze kusheshiswe isivinini sokuncibilika, inqwaba yezinto eziluhlaza kufanele zinqunywe zibe izingcezu ezincane kusengaphambili, bese ziyancibilika.
2. Ukwelashwa kukashukela Ushukela ohlanzekile nowomile ocwebezelayo ngokuvamile uyachotshozwa futhi ugaywe ube ushukela oyimpuphu ngaphambi kokuba uxutshwe nezinye izinto ezingavuthiwe zikashokoledi, ukuze kuhlanganiswe kangcono nezinye izinto ezingavuthiwe, kuthuthukiswe ukusebenza kahle kwemishini yokugaya futhi yelule impilo yesevisi. imishini.impilo yesevisi.
Ngokuvamile kunezinhlobo ezimbili zezigayo zikashukela: enye iyisigayo sesando, kanti enye iyi-toothed disc mill.Isigayo sesando sakhiwe nge-hopper, i-screw feeder, isigayo sesando, isikrini, ibhokisi lempushana, kanye nenjini kagesi..Ushukela ogayiwe ugaywa ube yimpuphu kashukela ngokuzungezisa ngesivinini esikhulu sekhanda lesando, bese uthunyelwa ngesisefo ngenani elithile lamameshi.Imeshi yesisefo evame ukusetshenziswa ngu-0.6 ~ 0.8mm, futhi umthamo wokukhiqiza omaphakathi ngu-150 ~ 200kg/h.I-toothed disc grinder yenziwe ngediski ezungezayo enamazinyo kanye ne-fixed uped toothed disc.Ushukela uwela kudiski yamazinyo egijima ngesivinini esiphezulu bese uhlikihlwa kwidiski enamazinyo angaguquki ngaphansi komthelela onzima.Igaye ibe yimpuphu kashukela bese uyithumela ngesisefo.Isilinganiso somthamo wokukhiqiza singama-400kg/h.
Ngaphezu kwalokho, i-Ruitubuler Company yake yethula ukuthi indlela entsha yokugaya enezinyathelo ezimbili inganciphisa inani lebhotela likakhokho cishe ngo-1.5 kuya ku-3% lapho ixuba ushukela nezinye izinto ezingavuthiwe zikashokoledi ngaphandle kokwelashwa kwangaphambili, okulungele kakhulu ukugaya nokucwengisiswa.
Le nqubo ebonakala iyinkimbinkimbi idinga ifektri enkulu kanye nesistimu yokucwenga ushokoledi.
Isistimu yokucwenga ushokoledi
3. Ukuxuba, ukugaya nokucwenga
(1) okuxubile
Lapho ukhiqiza ushokoledi, into yokuqala okufanele uyenze ukuxuba izithako ezihlukahlukene zikashokoledi, njenge-cocoa mass, i-cocoa powder, ibhotela le-cocoa, ushukela kanye nobisi lwempushana, njll, ibe isoso ye-chocolate efanayo.Ukukhiqizwa kwalesi sauce sikashokoledi kwenziwa yi-mixer.Yebo, idivayisi ye-mixer ihlanganisa imisebenzi yokuxuba, ukuxova, ukulinganisa kanye nokudla.Ngokusho kwefomula, ngemuva kokulinganisa kanye nokudla, ixutshwa ukwenza inqwaba ye-lipid ebushelelezi.Ibhotela likakhokho liba yisigaba esiqhubekayo futhi lihlakazeka phakathi kwezinye izinto.Hlanganisa izithako ezihlukahlukene ngokulinganayo futhi unikeze izimo ezivumayo zokusebenza okujwayelekile komcwengisisi
Kunezinhlobo ezimbili zama-mixers: enye iyi-double-shaft mixing kneader, kanti enye iyi-double-arm Z-type kneader.Kukhona uchungechunge lwamaqabunga emiklomelo ethambekele kushafti ngayinye ye-double-shaft mixing kneader.Amashafu amabili azungeza ohlangothini olufanayo.Imiklomelo eshiya ku-shafts emibili ifakwa ngokushintshana emaqabunga omklomelo weshaft eseduze.Kukhona igebe elithile lapho usondela futhi uhamba.Ngale ndlela, ukugeleza okumise okwe-wedge kuyenziwa.Izinto zihamba ngokuhambisana ne-eksisi eduze kodonga lwebhodwe le-kneader.Noma nini lapho ifinyelela ekupheleni kodonga lwebhodwe, isiqondiso sokugeleza sizoshintsha ngokuzumayo, esingaqinisekisa ngokuphelele ukusebenza kwejubane eliphezulu lezinto.Ukugeleza okuhlanzekile okuhambisanayo kukhiqiza ukunyakaza okuzungezayo kwempahla phakathi kwe-shaft namahlamvu omklomelo
Wonke ama-kneader anemishini yokuhlukanisa ama-interlayer ukuqinisekisa izinga lokushisa elingashintshi ngesikhathi sokuxutshwa nokuxova, kanye nemishini yokulinganisa.Izisele noma amathange kashukela, ubisi oluyimpushana, ugologo we-cocoa nebhotela likakhokho afakwa eduze kwe-kneader.Isisindo sokudla kanye nokulinganisa kungaqinisekisa ukunemba kwezithako.Ngemuva kokuthi ukuxuba kuqediwe, kuthunyelwa kwinqubo elandelayo ngokudla okuqhubekayo.Yonke inqubo yokudla, ukuxutshwa kanye nokuphakela ingaqhutshwa yikhabhinethi yokulawula ngesandla noma ilawulwe uhlelo lwekhompyutha.
(2) ukugaya kahle
Uma ushukela oyimpuphu usetshenziswa ezithakweni, inhlama kashokoledi ingaphakelwa ngokuqondile kumshini wokucolisa ama-roller amahlanu ngemva kokuxutshwa.Uma ushukela usetshenziselwa ukuxubana ngokuqondile nezinye izinto ezingavuthiwe zikashokoledi, udinga kuqala noma ugaywe ngaphambili, bese ugaywa kahle., okungukuthi, indlela yokugaya enezinyathelo ezimbili engenhla inganciphisa inani lebhotela likakhokho ngo-1.5 ~ 3% lapho kuhlanganiswa izinto zikashokoledi, futhi inani lamafutha lincane, ikakhulukazi ngoba indawo engaphezulu ye-crystalline kashukela incane kunaleyo. ushukela oluyimpuphu.Lapho ushukela oyimpushana ucoleka, indawo engaphezulu iba nkulu, kulapho uwoyela uqhubeka uhlakazwa khona esibonakalayo, ngakho ukugaya okuyizinyathelo ezimbili kungonga uwoyela.
Ngokwezidingo zenqubo yokugaya, inani lamafutha e-sauce exutshwe kashokoledi liyadingeka ukuthi libe ngu-25%, ngakho-ke inani lamafutha engeziwe kufanele lilawulwe ngesikhathi sokuxuba ukuze isoso sikashokoledi singomile kakhulu noma simanzi kakhulu, ukuze uqinisekise ukuthi isilinda sesiliva sijwayelekile ngesikhathi sokugaya.
Isosi kashokholethi exutshiwe ithunyelwa ku-hopper yegrinder eyinhloko nge-screw conveyor, noma ithunyelwe ngokuqondile kumshini wokugaya oyinhloko ngebhande lokudlulisa.Izigayo eziyisisekelo noma ezinhle zinezigayo zokuphakelayo ezizenzakalelayo kanye nedivayisi evimbela umshini ukuthi wome futhi ubangele ukuguga.I-grinder eyinhloko ingumshini wokuphakamisa kabili, futhi i-grinder enhle ingumshini we-roller emihlanu ongaxhunywa ochungechungeni lokugaya kahle, okungagcini nje ukunciphisa inani lamafutha asetshenzisiwe, kodwa futhi nezinhlayiya ze-sauce emincane nezincane ngemva kwangaphambi kwangaphambi kwesikhathi. -ukugaya kusiza kakhulu ekugayeni umshini onama-roller amahlanu kanye nokucwengisiswa okomile komcwengisisi .
Ngokuvamile, ubuhle bezinto zikashokoledi ngaphambi kokugaya cishe ku-100-150um, futhi ububanzi besisindo se-slurry kashokoledi ngemva kokugaya kahle kuyadingeka ukuthi bube ngu-15-35um.Amafekthri anoshokoledi wekhwalithi enhle ngokuvamile asebenzisa i-five-roller refiner, ebonakala ngokukhipha okuphezulu kanye nokuqina okufanayo.Ukukhishwa komshini we-five-roll kuyahlukahluka ngobude be-roller, futhi imodeli nayo inqunywa ngokuya ngobude bokusebenza be-roller.Amamodeli angu-900, 1300 no-1800, kanti ubude bokusebenza kwe-roller buyi-900mm, 1300mm no-1800mm.400mm, njengemodeli 1300, lapho ushokoledi ubuhle bungu-18-20um, okukhiphayo kungu-900-1200kg/hr.
(3) Ukucwenga
Izinguquko eziyinkimbinkimbi ngokomzimba namakhemikhali ezintweni zikashokoledi phakathi nenqubo yokucwenga azikaqondwa ngokugcwele.Ngakho-ke, abakhiqizi abaningi be-chocolate emhlabeni basakubheka njengemfihlo efihlekile kakhulu, kodwa indima yenqubo yokucwenga kanye nezinguquko ezintweni ze-chocolate zibaluleke kakhulu.ngokusobala.
Ukucwenga kunemiphumela esobala elandelayo: umswakama wezinto zikashokoledi uyancipha ngokwengeziwe, futhi ama-acids asele futhi angadingekile aguquguqukayo ku-cocoa sauce ayasuswa;i-viscosity ye-chocolate material iyancishiswa, i-fluidity yezinto iyathuthukiswa, futhi umbala we-chocolate material uyathuthukiswa.Izinguquko ku-flavour, iphunga kanye nokunambitheka kwenza izinto zikashokoledi zibe ngcono futhi zibe bushelelezi.
Inqubo yokucwenga kanye nendlela
Indlela yokucwenga ushokoledi ibe nezinguquko ezinkulu ngokuthuthukiswa kokukhiqiza.Ukuze uthuthukise ukusebenza kahle kokucwenga futhi uthole ukunambitheka okungcono kakhulu kweshokoledi kanye nokunambitheka, indlela yokucwenga iye yathuthukiswa ngokuqhubekayo futhi yathuthukiswa, futhi indlela yokucwenga isikhathi, izinga lokushisa, ukucwenga okomile nokucwenga okumanzi kuyakhethwa.Izinhlobonhlobo:
isikhathi sokucwenga
Ngendlela yokucwenga yendabuko, izinto zikashokoledi zisesimweni sesigaba se-liquid ekamelweni lokushisa ukuze kucwengwe isikhathi eside, okuthatha amahora angu-48 kuya kwangu-72, futhi umjikelezo wokukhiqiza mude.Indlela yokunciphisa umjikelezo futhi ugcine izinga lokuqala lingashintshiwe umshini wokucwenga wesimanje usebenzisa ukucwengwa kwesigaba soketshezi esomile.Ngenxa yalokho, isikhathi sokucwenga singafinyezwa sibe ngamahora angama-24 kuye kwangama-48.Kuphinde kwahlongozwa ukuthi i-cocoa impahla ingalashwa kusengaphambili ngokuvala inzalo, ukukhishwa kwe-acidity, i-alkalization, ukuthuthukiswa kwephunga nokugazinga, okuyilokho okubizwa ngokuthi i-PDAT reactor, futhi isikhathi sokucwenga singancishiswa ngesigamu.Kodwa-ke, isikhathi sokucwenga siseyisici esibalulekile ekugcineni izinga likashokoledi, futhi isikhathi esithile siyadingeka ukuze kuhlangatshezwane nokunambitheka okubucayi nokubushelelezi kweshokoledi.Izinhlobo ezahlukene zeshokoledi zidinga isikhathi esihlukile sokucwenga.Isibonelo, ushokoledi wobisi udinga isikhathi esifushane sokucwengisiswa esingamahora angama-24, kanti ushokoledi omnyama onokhokho ophakeme uthatha isikhathi eside sokucwengwa, cishe amahora angama-48.
Ukucwenga izinga lokushisa
Kunezitayela ezimbili ekulawuleni izinga lokushisa lenqubo yokucwenga: enye icwengisiswa ekushiseni okuphansi okungama-45-55°C, okubizwa ngokuthi “i-cold conching”, kanti enye icwengisiswa ekushiseni okucishe kube ngu-70-80. °C, ebizwa ngokuthi "hot conching".Ukucwenga (Hot Conching)". Lezi zindlela ezimbili zokucwenga zingasetshenziswa ezinhlotsheni ezahlukene zikashokholethi njengoshokoledi omnyama noshokoledi wobisi. Kodwa ngokuvamile ushokoledi wobisi ucolisiswa ku-45-50°C, kuyilapho ushokoledi omnyama ucwengwa ku-60-70°. C. Uma ushokoledi wobisi ucwengiwe ku-50 ° C, okuqukethwe kwawo kwamanzi kuncipha kancane kusuka ku-1.6-2.0% kuya ku-0.6-0.8%, futhi ukwehla kokuqukethwe kwe-asidi okuphelele nakho kuncane uma izinga lokushisa le-conching likhuphuka ngo-5 ° C , ukuthuthukiswa kwe-viscosity kungatholakala futhi isikhathi se-conching singafinyezwa lapho izinga lokushisa le-conching likhuphuka lisuka ku-50 ° C kuya ku-65 ° C, umphumela uba ngcono iphunga, i-viscosity kanye nokonga kwamafutha, ngaphandle kokuthinta iphunga eliyingqayizivele le-chocolate yobisi; Ngakho-ke, ukucwenga ushokoledi wobisi ongaphansi kuka-60°C akuwona ukonga futhi akunangqondo, futhi amazwe aseYurophu ngokuvamile athatha amazinga okushisa okucwengisisa aphezulu.
Indlela yokucwenga
Indlela yokucwenga ithuthukile isuka ekucwengeni uketshezi iye komile, ukucwengisiswa okuwuketshezi nokomile, ipulasitiki, ukucwenga okuwuketshezi ngezindlela ezintathu:
Ukucwenga uketshezi:
Kwaziwa nangokuthi i-liquid phase refining.Phakathi nenqubo yokucwenga, izinto zikashokoledi zihlale zigcinwe endaweni enoketshezi ngaphansi kokushisa nokugcinwa kokushisa.Ngokunyakaza okuphindaphindiwe okuphindaphindiwe kwama-roller, izinto ze-chocolate zihlale zixutshwa futhi ziphendukela ekuxhumaneni nomoya wangaphandle, ukuze umswakama uncishiswe, ukufutheka kuyanyamalala kancane kancane, futhi kutholakala iphunga elimnandi le-chocolate.Ngesikhathi esifanayo, ushokoledi umfaniswano Ukuncibilika kwenza ibhotela ye-cocoa yakha ifilimu yamafutha ezungeze inhlayiyana ngayinye enhle, ukuthuthukisa ukuthambisa nokuncibilika.Lena indlela yokuqala yokucwenga yendabuko, engavamile ukusetshenziswa manje.
Ukucwenga okomile nokuwuketshezi:
Enqubweni yokucwenga, izinto zikashokoledi zidlula izigaba ezimbili ngokulandelana, okungukuthi, isimo esomile kanye nesigaba sokuncibilika, okungukuthi, izigaba ezimbili zokucwenga okomile nokucwengisiswa kwe-liquid zenziwa ndawonye.Okokuqala, inani lamafutha eliphelele esimweni sesigaba esomile liphakathi kuka-25% no-26%, futhi licwengisiswe kwifomu lempushana.Lesi sigaba ngokuyinhloko esokwandisa ukungqubuzana, ukuphenduka nokugunda ukuze kushise amanzi nezinto eziguquguqukayo.Esigabeni sesibili, amafutha nama-phospholipids ayengezwa futhi acwengisiswe esimweni esiwuketshezi ukuze kuqhutshekwe ne-homogenize impahla, okwenza i-plasmid ibe mncane futhi ibe bushelelezi, futhi ithuthukise iphunga nokunambitha.
Ukucwenga ngezigaba ezintathu: isigaba esomile, isigaba sepulasitiki kanye nesigaba samanzi:
Isiteji sokushisa esomile: ukuncishiswa komswakamo nezinhlanganisela ezingafuneki ezifana nama-asidi ashintshashintshayo, ama-aldehyde, nama-ketone asele kubhontshisi kakhokho abe sezingeni elifanele ngaphandle kokuphazamisa ukunambitheka koshokoledi wokugcina.
Isiteji sokucwenga ipulasitiki: Ngaphezu kokuqeda izinto ezihlanganisiwe, siphinde sikhiqize umphumela wokuthuthukisa ikhwalithi yokuzwakala komlomo njengokucwengisiswa kwendabuko.
Isigaba sokucwenga sesigaba samanzi: isigaba sokugcina sokucwenga, ukuze kuthuthukiswe umphumela wokucwenga wesigaba sangaphambilini, futhi kwakhiwe ukunambitheka okufanele kakhulu ngaphansi koketshezi olungcono kakhulu.
Ngemva kokuba lesi sinyathelo sesiqediwe, isoso sikashokoledi iba mihle futhi igcotshwe, iphunga elimnandi, futhi ibe nokucwebezela okucwebezelayo.Ingasetshenziselwa ukufudumeza, ukuthulisa, ukubumba noma ukwenza amanye ama-dessert kashokoledi amnandi.
Isikhathi sokuthumela: Nov-28-2022