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Method for increasing content of cocoa butter in process of producing cocoa powder

A technology of cocoa powder and cocoa butter, which is applied in the field of food processing, can solve the problems of final product quality impact, oil content, aroma and fragrance loss, loss, etc.

Active Publication Date: 2010-06-30
天津华易科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The existing cocoa powder production and processing technology is obtained by filling cocoa beans through screening, heating, coarse crushing, and fine crushing. A large amount of heat will be generated during the heating and crushing process. Due to the characteristics of cocoa butter, it will reach It melts completely at 35°C, and the oil content and its unique aroma and fragrance will be lost and lost with the heat, which will have a great impact on the final quality of the product, so the above production and processing technology needs to be further improved

Method used

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  • Method for increasing content of cocoa butter in process of producing cocoa powder
  • Method for increasing content of cocoa butter in process of producing cocoa powder
  • Method for increasing content of cocoa butter in process of producing cocoa powder

Examples

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Effect test

Embodiment 1

[0018] Such as figure 1 , After the cocoa beans are coarsely crushed, they are crushed into large cocoa powder. Due to the crushing, the temperature of the cocoa powder in the pipeline rises, and the aroma and fragrance of the oil are partially melted and heat loss occurs. After this step, a refrigeration device such as a refrigeration pipe is placed on the outside of the outlet channel, so that the coarsely crushed cocoa powder can be cooled rapidly, cocoa butter and cocoa powder particles are condensed, and the cocoa butter content in the cocoa powder particles is retained to the maximum extent, and the cocoa powder is improved. Aroma fragrance of powder. Similarly, a refrigerating pipe is also added outside the finely crushed outlet channel to achieve the effects of cooling and condensation. The refrigeration tube realizes refrigeration by utilizing the heat-absorbing property of the liquid refrigerant with a low boiling point when it vaporizes, and its advantages are conv...

Embodiment 2

[0022] Such as figure 2 , After the cocoa beans are coarsely crushed, they are crushed into large cocoa powder. Due to the crushing, the temperature of the cocoa powder in the pipeline rises, and the aroma and fragrance of the oil are partially melted and heat loss occurs. After this step, a refrigeration device such as a refrigeration box is placed on the outside of the outlet channel. The refrigeration box is filled with flowing refrigerant liquid, and the outlet channel is placed in the refrigerant liquid, so that the coarsely crushed cocoa powder is cooled rapidly, and the cocoa butter and cocoa powder particles are condensed. , retain the cocoa butter content in cocoa powder particles to the greatest extent, and enhance the aroma and fragrance of cocoa powder. Similarly, a refrigeration box is also added outside the finely crushed outlet channel to achieve the effects of cooling and condensation. The refrigerating fluid can be a liquid refrigerant with a low boiling poi...

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Abstract

In order to reduce the loss of oil and flavor and fragrance thereof in the process of producing cocoa powder, the invention provides a method for increasing the content of cocoa butter in the process of producing cocoa powder, which includes steps such as screening, coarse grinding, fine grinding and filling. The method has the following characteristics that: each time after grinding, a condensing step is added, and the condensing temperature is kept at 0 DEG C to 27 DEG C. The condensing step is implemented by a refrigerating tube added on the outer wall of a ground cocoa powder outlet passage. When the method is respectively used in the processes of coarse grinding and fine grinding, the loss ratio of cocoa butter can be reduced by 8 percent to 10 percent and 5 percent to 7 percent in the process of production, and the total loss ratio can be reduced by up to 10 percent to 20 percent.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a method for preparing cocoa powder by adopting a low-temperature crushing process. Background technique [0002] Cocoa beans are the main raw material for making chocolate, as well as semi-manufactured and finished products. Such as crushed cocoa, cocoa pulp, cocoa liquid or juice, cocoa butter, cocoa cake and cocoa powder, the remaining cocoa can also be used as raw materials for cosmetics, animal feed, and wine making. [0003] Cocoa butter, also known as cocoa butter, is a kind of vegetable stearin extracted from cocoa liquor. It is a light yellow solid at room temperature and has a specific cocoa aroma. When it is liquid, it is lemon yellow to light golden yellow. Short plastic range, almost all solid below 27°C, and starts to melt at 27.7°C. It will melt rapidly as the temperature rises, and it will completely melt at 35°C. Therefore, it is a fat that has hardness and diss...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/06
Inventor 邢海明
Owner 天津华易科技发展有限公司
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